Ingredients:

• 1 1/2 tbsps Avocado Oil
• 1 tsp Cumin
• 1 tsp Smoked Paprika
• 1/2 tsp Garlic Powder
• 1/2 tsp Sea Salt
• 1 head Cauliflower
• 1/3 cup Cashews (soaked, drained and rinsed)
• 1 1/2 Lime (juiced)
• 1/4 cup Water
• 8 Corn Tortilla
• 1 cup Purple Cabbage
• 1 Avocado
• 1/4 cup Cilantro

Instructions:

1. Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper. In a small bowl stir together the oil, cumin, paprika, garlic powder and half the salt. Add the cauliflower to the sheet and pour the oil mixture on top. Toss with your hands. Bake for 20 minutes. Remove, flip the cauliflower around and roast for an additional 15 minutes.
2. Meanwhile, add the soaked and rinsed cashews to a blender along with the lime juice, water and remaining sea salt. Blend on high until smooth and creamy.
3. Divide the tortillas between plates. Add the cabbage, roasted cauliflower and avocado to each tortilla. Drizzle the cashew lime sauce over each taco and garnish with cilantro, if using. Enjoy!

4 servings // 50 minutes