Cauliflower tacos with coriander & cashew dressing

Preheat the oven to 200ºC, gas mark 6. For a really smooth dressing, bring a small pan of water to the boil, add the cashews and simmer for 10 minutes (you can skip this step if you’re short on time). Meanwhile, in a large bowl, mix together the chilli paste and oil. Cut the cauli­ower into small ­orets and add to the bowl along with any tender leaves; season and toss together. Spread the cauli­ower out on a large baking tray and roast for 20 minutes, stirring halfway.

Meanwhile, drain the cashews if you have soaked them. In a blender (ideally high-speed), whizz together the cashews, the juice of 1 lime, ¾ of the coriander and 75ml cold water with a pinch of salt until smooth; set aside. In a separate bowl, toss together the cabbage, red onion, the juice of ½ a lime and a pinch of salt; set aside to lightly pickle.

After 20 minutes of cooking, stir the black beans into the tray with the cauli­ower and cook for another 5 minutes. Spread the wraps over a separate baking tray and add to the bottom of the oven for 2 minutes. To serve, spread a little cashew dressing onto each warm wrap, then top with the cauli­ower, beans, cabbage and a final drizzle of dressing. Scatter with the remaining coriander leaves and serve with the lime wedges.