To make the Pickled Red Cabbage, bring the apple cider vinegar, water, sugar, salt, and a pinch of red pepper flakes to a boil in a small saucepan. Place the red cabbage in a bowl and pour the vinegar mixture over the top. Let the cabbage cool to room temperature and then cover and refrigerate for at least 24 hours to as long as 7 days.

To make the Cashew Lime Crema, place the cashews in a bowl and cover with boiling water. Soak for 20 to 60 minutes until the cashews are soft. Drain and place the nuts in a high-speed blender or food processor. Add the water, lime zest, lime juice and salt and process until the crema is smooth.

Pre-heat the oven to 400°F.

Cut the cauliflower into bite-sized florets. Place the cauliflower, chickpeas, and shallots in a bowl and drizzle with olive oil. Add the chili powder, cumin, garlic powder, turmeric, salt and freshly ground black pepper and toss to coat. Spread the mixture out in a single layer on a large sheet pan.

Transfer the sheet pan to the oven and roast the cauliflower for 30 to 35 minutes, tossing a couple times during the cooking process.

When you are ready to serve, heat a non-stick skillet over medium high heat. Brush both sides of the tortillas with oil and add each one to the pan for a few minutes on both sides.

To assemble tacos, fill each tortillas with some of the cauliflower mixture. Remove the pickled red cabbage from the brine and place some on top of the cauliflower. Drizzle with the cashew crema and top with Jalapeño slices and fresh cilantro.