Crispy Cauliflower Chimichurri Tacos

INGREDIENTS

medium or large head Cauliflower

1 1/4 cups

Coriander, packed fresh

2 cloves

Garlic

1 cup

Lentils or black beans, cooked

1 cup

Parsley, tightly packed fresh

3 cups

Purple or green cabbage

Drizzle Agave or maple syrup

1 tbsp

Lemon juice, freshly squeezed

1 tbsp

Lime juice, freshly squeezed

1/4 tsp

Black pepper, freshly ground

1 tsp

Chili powder, ground

1/2 tsp

Paprika, smoked

Red pepper flakes

Salt, Coarse

1/2 tsp

Salt, fine

Salt and pepper

1 tbsp

Neutral vegetable oil

2 2/3 tbsp

Olive oil, extra virgin

2 tbsp

Red wine vinegar

1 tsp

Cumin, ground

6-inch flour or corn tortillas

2 tbsp

Water

½ cup roasted almonds (salted or unsalted is fine, but if you use salted you may wish to reduce the salt in the sauce slightly)*