Cauliflower Tacos | Blue Jean Chef - Meredith Laurence

Ingredients

• 1 large head cauliflower
• 1 15-ounce can chickpeas, drained and rinsed
• 2 shallots (sliced)
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon ground turmeric
• 1 teaspoon salt
• freshly ground black pepper
• 8 flour or corn tortillas
• 2 Jalapeño peppers (sliced)
• Chopped fresh cilantro
• 1 cup apple cider vinegar
• 1 cup water
• 1 tablespoon sugar
• Pinch of red pepper flakes
• 3 cups thinly shredded red cabbage
• ½ cup raw cashews
• ⅓ cup water
• Zest from ½ lime
• Juice from 1 lime
• ¼ teaspoon salt