Seasoning-

• 1 teaspoon of chili powder
• 1/4 teaspoon of paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 1/2 teaspoon of cumin
• 1/2 teaspoon of coriander
• 1/4 teaspoon of dried oregano
• 1/4 teaspoon of cayenne pepper (more if you like it spicier)

Main Ingredients-

• 1 1/2 tablespoons of olive oil
• 1/2 cup of diced red onion
• 2 teaspoons of minced garlic
• 4 cups of cauliflower, cut into small pieces
• 1/4 cup of water

For the avocado crema-

• 1 cup of plain cashews soaked in water for an hour
• 2 tablespoons of the reserved water
• the juice of 1 lime
• a good pinch of salt and pepper
• 1 whole avocado

For the pico de gallo

• 1 cup of diced tomatoes
• 1 tablespoon of minced onion
• 1 teaspoon of minced garlic
• 1 teaspoon of minced jalapeno
• 1 pinch of salt and pepper
• 1 good pinch of sugar
• the juice of 1 lime
• 1 teaspoon of olive oil

Start by making the avocado crema. In a blender, puree the cashews, their liquid, the lime juice, salt, pepper, and avocado. Blend until smooth and reserve.

Then, make the pico de gallo. Just combine all the ingredients. The longer this sits, the better.

Lastly, to make the taco filling, just saute the cauliflower in olive oil. Cook the cauliflower with the red onion and garlic too. About halfway through, add in the seasoning. Once the pan gets too dry, add in the water and cook until the cauliflower is tender.

Serve up the tacos on warm tortillas and enjoy!