Ingredients
•    1 head cauliflower
•    tortillas (I used Totopas sweet potato tortillas)
•    1/2 cup soy-free Veganaise
•    1-2 Tbsp Siracha
•    1/4 cup cilantro, chopped
•    1 avocado, slices

For walnut meat:
•    1.5 cups raw walnuts
•    1/3 cup sundried tomatoes, dry or drained
•    2 cloves garlic
•    1/4 teaspoon pink Himalayan sea salt
•    1/2 Tbsp smoked paprika
•    1/2 Tbsp cumin
•    1/2 Tbsp chili powder
•    2 Tbsp avocado oil (or olive oil) + more as needed

Directions
1.    Preheat oven to 450 degrees
2.    Chop cauliflower into bite-sized florets. Toss with salt, pepper, and avocado oil, and roast on a baking sheet for about 20 minutes, or until golden and tender.
3.    While that’s roasting, blend together all ingredients for the walnut meat in a food processor or blender until chunky and “meaty”.
4.    Stir together Veganaise and Siracha to make a spicy aioli.
5.    Remove cauliflower from oven and combine with walnut meat to form taco filling.
6.    Top tortillas will taco filling, avocado, cilantro, and spicy aioli