CAJUN CAULIFLOWER TACOS!

For the pickled onions, combine the thinly sliced red onion, red wine vinegar, and black peppercorns in a jar and let sit for 30 minutes to 1 hour before enjoying. You can store these in the fridge for up to a couple of weeks.

Place raw cashews in a medium-sized bowl and cover with hot water, letting them sit for 20 minutes to soften.

Preheat your oven to 400 degrees F. Cut the large cauliflower into small florets and place them in a bowl. Add olive oil, cajun seasoning, and salt, then toss until each floret is evenly coated. Spread the seasoned cauliflower onto a baking sheet lined with parchment paper and bake for 25 minutes.

Once the raw cashews have soaked, discard the water and transfer the cashews to a high-speed blender or food processor. Add the unsweetened almond milk, nutritional yeast, salt, and lemon juice. Blend on high until the mixture is completely smooth and creamy.

Once the cauliflower is baked and out of the oven, heat your corn tortillas (or flour tortillas). To assemble the tacos, add a generous handful of baked cajun cauliflower to each tortilla, followed by a spoonful of cashew cream, some pickled onions, a squeeze of fresh lime juice, and a sprinkle of chopped cilantro.