Chipotle cauliflower tacos with cashew lime sauce

Directions

• 1. Step 1Preheat oven to 220°C (200°C fan) mark 7. Soak cashews in a bowl of cold water; set aside. For the pickled red onion, mix lime juice and maple syrup in a small bowl with a pinch of salt. Add onions and toss together. Set aside, tossing the onions in the liquid every now and then, until ready to serve.
  2. Step 2Trim the cauliflower, cutting out the core and discarding any tough outer leaves (reserve smaller, tender leaves). Cut cauliflower into even, medium-sized florets (you should end up with about 800g prepared weight) and place in a large heatproof bowl. Cover with just-boiled water from the kettle and set aside for 5min to soften.
  3. Step 3Drain the cauliflower well, return to the bowl and toss though the oil, spices and some seasoning, ensuring the florets are well coated. Spread out on a baking tray and roast for 20min. Add any reserved cauliflower leaves to the tray, give everything a stir and roast for a further 5min.
  4. Step 4For the salsa, mix the tomatoes, avocado and lime juice in a bowl. Season and stir through the coriander; set aside until ready to serve. For the cashew lime sauce, drain the cashews and whizz in a high-speed blender with the lime juice, coriander, jalapeño and 100ml water. Add a pinch of salt and a splash more water, whizzing until you have a smooth and almost pourable sauce; set aside.
  5. Step 5Heat a large frying pan over high heat. In batches, toast the tortillas for about 30sec per side. Wrap in foil to keep warm while you toast the rest. Bring to the table with the cauliflower, salsa, pickled onions and cashew lime sauce and let your guests build their own tacos.