Vegan Cauliflower Pineapple Tacos

For the Tacos

• 8 small
  Blue or regular corn tortillas
• 1
  medium head yellow or white cauliflower
• 1 cup
  ripe pineapple cut into small chunks (canned, diced ok, but be sure to drain well)
• 2 tbsp
  olive oil
• 2 tsp
  Healthy On You® Something to Taco 'Bout Taco Spice Blend
• 1 tsp
  sea salt
• Optional garnishes: diced avocado, cilantro, green onion, pico de gallo, jalapeño, thinly sliced, pickled red onions, lime wedges

Cashew Queso

• 1 cup
  Raw cashews
• 1 cup
  water
• 2 tbsp
  nutritional yeast
• 4 ounces
  tomato sauce
• 1 tsp
  sea salt
• ¼  tsp
  chili powder
• ¼  tsp
  turmeric powder
• ¼  tsp
  cayenne pepper
• 1 tsp
  agave nectar

For the Tacos

1. Preheat the oven to 425 F° and preparea 9x13 baking sheet with parchment paper.
2. Break apart the cauliflower into 2-3 inch florets.
3. In a large glass bowl, toss the pineapple with the cauliflower florets and add the olive oil, Something to Taco "Bout spice and sea salt.
4. Spread evenly on the baking sheet and bake for 20-25 minutes until the cauliflower is fork-tender and crispy on the edges. Remove from the oven and set aside.

For the Cashew Queso

1. Place the cashews and water in a high-powered blender and blend for 20 seconds. Allow to rest for 15 minutes.  
2. Add the remaining ingredients to the blender and blend until smooth for 20-30 seconds. If the mixture is thick, add a tablespoon of water at a time to get a velvety smooth consistency.
3. Remove from the blender, add to a small saucepan and keep warm over low heat.

Put the Tacos together

1. Heat the tortillas over a grill or use a cast iron pan to warm them through. Lay them on a plate and add a smear of the cashew queso to each.
2. Add two heaping spoonfuls of the baked cauliflower and pineapple mixture.
3. Top with cilantro, pico de gallo, jalapeño slices, shredded cabbage, pickled red onions. Enjoy!