1headcauliflower- cut into florets, probably about 3 cups
15ounceschickpeas- canned, chickpeas, drained and rinsed
¾cuptomato, diced
1teaspoonhot sauce
½teaspoonsalt
¼teaspoonground black pepper
10tortillas- vegan corn tortillas of your choice, hard or soft
2ouncesbaby spinach, rinsed well
Instructions
To Make the Ranch Dressing:
Put the soaked cashews in a food processor. Add all the remaining 8 dressing ingredients
Process until smooth. Add more milk, if needed, to get the consistency of dressing.
The flavors will meld after resting in the refrigerator for a couple of hours, but you can still use it immediately. Pour into a container and store in the refrigerator. The ranch dressing will keep in the refrigerator for about 2 weeks.
To Make the Tacos:
Steam the cauliflower florets for 15 minutes.
Let cool and break up into very small pieces. Place in a large bowl.
Add the chickpeas, tomato, hot sauce, salt, and pepper. Mix well.
If you have soft tacos, fry them in hot oil for a minute or two on each side. Fold over to drain and cool in a taco shape. If you are using hard tacos, you are ready to go and to go oil free.
To Assemble:
Spoon the filling into each taco, add baby spinach, and drizzle with ranch dressing. Serve.