Crispy Cauliflower Tacos with Cashew Cream

Note the prep time includes one hour of soak time for the cashews. Cashews can be soaked up to 24 hours.

For the cashew cream:
In a large bowl, add the raw cashews. Completely submerge the cashews with water and soak for at least an hour or up to 24 hours.

Once the cashews have soaked, drain and transfer them to a blender. Add the listed amount of water and sea salt. Blend on high for 4-5 minutes (or longer if needed) until the cashews are completely smooth. Thin out with more water if necessary.

Place cashew cream in an airtight container and store in the fridge where it will keep for 3-4 days; or you may freeze for up to 3 months.

For the Crispy Cauliflower Tacos:
Heat the oil in a large skillet or Dutch oven over medium to medium-high heat.

While your oil is heating up, place the all-purpose flour in a shallow bowl, the eggs in a separate shallow bowl and the panko, regular breadcrumbs, salt, black pepper, garlic powder and chili powder in a third shallow bowl. Mix the breadcrumb mixture together until thoroughly combined.

In batches of 6-7 cauliflower pieces, dredge in flour, then in egg and then in the breadcrumb mixture, pressing to adhere where needed.

Place the cauliflower into the hot oil and fry for 2 minutes on each side or until crispy and brown. Transfer to a paper towel-lined plate, and repeat for the remaining cauliflower.

Assemble your tacos, by placing a layer of chopped cabbage on the bottom of each warm tortilla. Top with crispy cauliflower and then drizzle on the cashew cream. Sprinkle with chives and raw cashews. Enjoy immediately!

Note: Cashews can be soaked anywhere from 1 hour up to 24 hours (or even longer if needed). I find cashews best for this cashew cream after soaking for at least a day.