1 1/2 cups raw cashews
1 cup water plus more for soaking
1 teaspoon fine sea salt
1/2 cup canola or vegetable oil more as needed
1 head of purple cauliflower chopped into bite-sized pieces
3/4 cup all-purpose flour
2 eggs beaten
1/2 cup panko bread crumbs
1/2 cup regular bread crumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
10 corn or flour tortillas warmed through
1 cup purple cabbage chopped
2 tablespoons fresh chives chopped
2 tablespoons raw cashews chopped
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 1 cup 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 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.
Crispy Cauliflower Tacos – Heat the oil is 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 bread crumbs, salt, black pepper and chili powder in a third shallow bowl. Mix the bread crumb mixture together until thoroughly combined.
In batches of 6-7 cauliflower pieces, dredge in flour, then the egg and then the bread crumb 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.
Recipe from Cooking and Beer