Toss cauliflower florets with olive oil, low sodium soy sauce, and lemon juice. Spread out into a single layer on the prepared sheet tray and roast in the preheated oven until slightly golden brown on the edges but still with a light crunch (about 15 to 20 minutes).
Heat 1 teaspoon of olive oil and the minced garlic in a small saucepan on low heat until garlic is fragrant (1 minute). Add red lentils, stir in low sodium vegetable stock and ½ teaspoon of salt. Bring the stock to boil on medium-high heat, stir, then cover and turn down heat to low. Allow lentils to simmer in the vegetable stock for 25 minutes. When the lentils are cooked, mix in 1 teaspoon of fresh lemon juice right before serving.
While cauliflower and lentils are cooking, cut cherries.
Heat tortillas on a hot cast iron or nonstick pan (about 30 seconds on each side). Store hot tortillas in a baking dish or serving platter covered with a clean kitchen towel.
To assemble tacos - scoop ¼ cup of cooked lentils on a hot tortilla and smear with the back of a spoon. Top with roasted cauliflower, cherries, cilantro, and a sprig of dill. A few slices of pickled red onions is optional but would make a lovely addition. Enjoy immediately!
For a summer BBQ, you can grill the cauliflower instead of roasting. Cut cauliflower into “steaks” or large pieces and coat with olive oil. Grill until desired doneness, cut into small florets and toss with low sodium soy sauce and lemon juice.