Winter Fun in the kitchen...These Tacos are Absolutely Unreal! How many will you have?

Prep Time: 1 hour

Total Cook Time: 1.75 hours

Serves: 2

Ingredients (Cajun Roasted Cauliflower)

• 1 large cauliflower head
• 1 tbsp olive oil
• 1 tbsp Spicely Organics cajun seasoning
• 1 tsp salt

Ingredients (Cashew Cream)

• 1 cup raw cashews
• 1/2 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1/2 tsp salt
• Juice of 1 lemon

 Ingredients (Pickled Onions)

• 1 red onion, sliced thinly
• 1 cup red wine vinegar
• 1 tsp Spicely organics black peppercorns

Other Ingredients

• Corn or flour tortillas
• Limes
• Cilantro, chopped

Method

1. For the pickled onions combine all ingredients in a jar and let sit for 30 minutes to 1 hour before enjoying. *You can store in the fridge for up to a couple weeks and enjoy on tacos, salads and many more dishes!
2. Place raw cashews in a medium-sized bowl, cover with hot water and let sit for 20 minutes.
3. Preheat oven to 400 degrees F. Cut cauliflower into small florets and place in a bowl along with olive oil, cajun seasoning and salt. Toss until each floret is evenly coated. Spread out cauliflower onto a baking sheet lined with parchment paper and bake for 25 minutes.
4. Once the raw cashews have soaked in the hot water for 20 minutes, discard water and place cashews in a high-speed blender or food processor along with almond milk, nutritional yeast, salt and lemon juice. Blend on high until smooth.
5. Once cauliflower is baked and out of the oven heat tortillas and assemble tacos by adding a generous handful of baked cauliflower, a spoonful of cashew cream, pickled onions, squeeze of lime and a sprinkle of chopped cilantro.