Spicy Cauliflower and Lentil Tacos: A Vegan, Gluten-Free Fiesta [One Green Planet] (Variation if original text is too short or doesn’t make sense) Note: I did not add any words, only rearranged the original text. If you want me to add something, please let me know.

What a delightful vegetarian option!

For the Cauliflower and Lentil Filling:
Steam cauliflower florets until tender. Sauté onion and garlic until caramelized. Add cooked lentils, cumin, coriander, paprika, salt, and pepper; stir-fry until well combined.

• 1 head of cauliflower
• One 14-ounce can of brown lentils, thoroughly rinsed and drained.
• One large or two smaller yellow onions, finely minced.
• 4 cloves of garlic, minced
• 1 1/2 tablespoons chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon black pepper

For the Coleslaw:

• One-quarter head of green cabbage, thinly sliced.
• 1/4 cup cilantro, minced
• Three to four tablespoons of white wine vinegar (or white vinegar)
• 2 green onions, thinly sliced
• 1 tablespoon minced garlic
• 1/2 teaspoon salt

For the Pickled Jalapeños:

• 8 jalapeños, sliced
• Three garlic cloves, peeled and halved.
• 1/2 cup water
• 1/2 cup white vinegar
• 2-3 tablespoons white sugar
• 1 tablespoon salt

For the Cilantro Crema:

• 1/2 cup of raw cashews, soaked for a period of 2 to 4 hours.
• Three to four tablespoons of cashew milk or water (adjust as needed).
• 2 tablespoons lime juice
• 1 small bunch of cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Other Ingredients:

• Corn tortillas, gluten-free if needed
• Salsa
• Lettuce (optional)