Crispy Cauliflower Tacos

Combine all of the cashew crema ingredients in a high speed blender and blend until smooth. Pour into a jar and place in the fridge.

To make the slaw, massage the red cabbage and carrots with the lime juice for 2-5 minutes in order to soften and slightly wilt the veggies.

Mix the slaw with crema until thoroughly coated.

Heat 1-2 inches of oil in a saucepan (or use a deep fryer if you have one).

Combine all ingredients for buttermilk dredge in a shallow bowl.

Combine all ingredients for breading in a shallow bowl.

Once oil is heated (test by placing a pinch of the breadcrumb mixture in the oil, if bubbles form around it then it is ready), place 4-5 cauliflower florets in the buttermilk dredge, and then into the breadcrumb mixture, making sure to thoroughly coat each floret. Place in the hot oil and let each side fry for 2-4 minutes, or until golden brown (watch carefully to avoid burning).

To assemble, heat tortillas on a dry skillet until warm. Place 2-3 pieces of crispy cauliflower in the centre of the warm tortillas. Top with slaw, cashew crema, and some cilantro. Serve with lime wedges.