- 1 cup Tanimura & Antle broccoflower, chopped into 1-inch pieces
- 1 cup Tanimura & Antle orange cauliflower, chopped into 1-inch pieces
- 1 cup Tanimura & Antle purple cauliflower, chopped into 1-inch pieces
- 1 15 oz can chickpeas, drained, rinsed and dried
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt & pepper to taste
- 12 – 6” diameter corn tortillas
- Sliced avocado, sliced red onion, sliced radishes, cilantro leaves and lime wedges, for garnish
For the Spicy Cashew Crema
- 1 cup raw cashews, soaked for 4 hours, drained
- 1 small serrano pepper, ribs and seeds removed, diced
- 1 tsp Apple cider vinegar
- 2 tablespoons lime juice
- Salt to taste
- ¾ cup Water
- Preheat oven to 400 degrees. On a large rimmed baking sheet combine the cauliflowers and chickpeas, 2 tablespoons of olive oil, chili powder, cumin, garlic powder, onion powder, a large pinch of salt and pepper. Toss well to evenly coat.
- Transfer baking sheet to the oven and roast for 30 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from the oven and squeeze a lime juice over the mixture, set aside.
- Meanwhile, add the cashews into a blender with serrano, apple cider vinegar, lime juice, salt and water, until completely smooth. If the mixture is still grainy add up to a ¼ cup of water until smooth. Crema can be stored in a jar in the fridge for up to a week.
- Heat a large skillet over medium-high heat. Working in batches, toast tortillas one at a time until warmed through and a nicely browned.
- Add cauliflower chickpea mix to each tortilla and generously top with cashew crema.
- Garnish with onion, avocado, radishes and cilantro. Serve with a lime wedge.