Instructions

• First, make the pickled onions. Combine sliced onions, vinegar, and peppercorns in a jar and let sit for 30 minutes to 1 hour. You can store pickled onions in the fridge for a few weeks before the texture begins to break down.
• Next, make the cashew crema. Place raw cashews in a medium-sized bowl and cover with hot water; soak for 20 minutes.
• Discard water and place soaked cashews in a blender or food processor along with almond milk, nutritional yeast, salt, and lemon juice. Blend on high until smooth.
• Then, make the cauliflower. Preheat oven to 400°. Place cauliflower florets, chickpeas, olive oil, cajun seasoning, and salt in a large bowl. Toss until evenly coated
• Spread out cauliflower and chickpeas into a single layer on a baking sheet lined with parchment paper and bake for 25 minutes or until golden. Remove from oven and set aside.
• Finally, assemble your tacos. Warm tortillas in a frying pan. Add a generous handful of baked cauliflower-chickpeas, a spoonful of cashew cream, and a scattering of pickled onions. Finish with a squeeze of lime and a sprinkle of chopped cilantro. Serve immediately.