Spicy Cauliflower Lentil Tacos
[Vegan, Gluten-Free]

For the Cauliflower and Lentil Filling:

• 1 head of cauliflower
• 1 14-ounce can of brown lentils, rinsed and drained well
• 1 large (or 2 smaller) yellow onion(s), minced
• 4 cloves of garlic, minced
• 1 1/2 tablespoons chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon black pepper

For the Coleslaw:

• 1/4 head of green cabbage, sliced very thin
• 1/4 cup cilantro, minced
• 3 tablespoons white wine vinegar (or white vinegar)
• 2 green onions, thinly sliced
• 1 tablespoon minced garlic
• 1/2 teaspoon salt

For the Pickled Jalapeños:

• 8 jalapeños, sliced
• 3 garlic cloves, peeled and cut in half
• 1/2 cup water
• 1/2 cup white vinegar
• 2-3 tablespoons white sugar
• 1 tablespoon salt

For the Cilantro Crema:

• 1/2 cup raw cashews, soaked for 2-4 hrs
• 3 tablespoons cashew milk or water (or more)
• 2 tablespoons lime juice
• 1 small bunch of cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Other Ingredients:

• Corn tortillas, gluten-free if needed
• Salsa
• Lettuce (optional)