Ingredients

• 1/2 cauliflower
• 1 tbs Pure Earth Organic Olive Oil
• 2 tsp Simply Organic chilli powder
• 1 tsp Simply Organic ground cumin
• 1/2 tsp Simply organic garlic powder
• 1/2 tsp Simply Organic onion powder (or garlic granules)
• 1 tbs water
• 1/8 tsp ground coriander seeds
• 1/2 tsp smoked paprika
• 1/2 Spanish onion, diced
• lime wedges, to serve (optional)
• 1/4 cup purple cabbage, chopped
• fresh herbs, to serve (optional)
• 1 avocado, cut into slices or mashed into guacamole
• tortillas (enough for 4 people)
• pinch of salt and pepper
• pickled jalapeños, to serve (optional)

CASHEW SAUCE

• 1/2 cup OWN cashews
• 1 tbs OWN nutritional yeast
• 1 tbs lemon juice
• 1/4 cup water

1. Preheat oven to 180°C. Wash cauliflower and break into florets. In a bowl mix together the garlic powder, onion powder, chilli powder, cumin, salt and pepper and olive oil. Mix the cauliflower into the spices and then spread it out on a lined baking tray. Bake for 30-35 minutes, stirring halfway, until the cauliflower is tender.
2. While the cauliflower is cooking, make the cashew sauce by putting the cashews in a glass-measuring cup followed by enough boiling water to cover the cashews. Soak for 20-30 minutes until soft. Strain the cashews and put in a high-speed blender with the lemon juice and water. Set aside.
3. Prepare the cabbage, avocado and Spanish onion by thinly slicing them (or mashing the avocado). Cut the lime into wedges.
4. Heat the tortillas according to packet instructions.
5. Take a tortilla and place the cauliflower in the centre, top with the cabbage, avocado, onion, cashew sauce, pickled jalapeños, a squeeze of lime and fresh herbs.