• Before starting this recipe make sure to soak the cashews in hot water for at least 30 minutes before blending. They can also be soaked in a container of cold water in the fridge for 6-8 hours if that is easier.

Bake the Buffalo Cauliflower:

• Preheat the oven to 400F and line a baking sheet with parchment paper. Then, chop up a large head of cauliflower into bite sized pieces. Add the chopped cauliflower to the parchment lined tray.
• Next, drizzle ¼ cup of the buffalo sauce, the oil, garlic powder, salt, and pepper on top of the cauliflower and toss together until evenly coated. Reserve the remaining ¼ cup of buffalo sauce to pour on after baking. If you prefer, the cauliflower and sauce ingredients can also be mixed together in a large bowl and then added to the baking tray.
• Then, add the tray of cauliflower to the oven and bake for 30 minutes until the cauliflower is baked through and beginning to crisp. I recommend tossing the cauliflower halfway through baking to make sure it bakes evenly.
• Remove the tray of baked cauliflower from the oven and pour oven the remaining ¼ cup of buffalo sauce right away. Then, toss the cauliflower with the buffalo sauce until evenly coated and set aside.

Make the Cilantro Crema & Avocado Smash:

• While the cauliflower is baking, make the vegan crema & avocado smash.
• Add the soaked cashews, cilantro, garlic powder, lime juice, water, and salt to a food processor or blender and blend until smooth and creamy. I like my sauce thicker, so I only use 6 tablespoon of water, but you can use 8 tablespoon for a thinner sauce.
• To make the avocado smash, add the avocado, lime juice, salt, and pepper to a bowl and mash together with a fork.

Assemble the Tacos:

• To assemble the tacos, add about 1 tablespoon of the avocado smash to each taco. Then, top with a small amount of fresh kale, a few pieces of the baked buffalo cauliflower, and finish with a drizzle of cilantro crema on top. Serve warm and enjoy!