Blanch the cauliflower: Boil 1 cauliflower head florets for 3 minutes

. Drain well.

Marinate cauliflower & chickpeas: Toss cauliflower and 130 grams chickpeas (garbanzo beans), drained with 0.5 lemon, juiced, 1 teaspoons chili powder, 1 tablespoons oil, 1 tsp of 2 teaspoons turmeric (divided), 1 teaspoons cumin, and 1 teaspoons cinnamon until evenly coated. Set aside.

Blend the sauce: Blend 100 grams raw cashews, 400 milliliters crushed tomatoes, 50 milliliters vegan heavy cream, 70 milliliters maple syrup, remaining 2 teaspoons turmeric (divided), 1 large white onion, quartered, and 4 tablespoons tomato paste until completely smooth.

Build the flavor base: Melt 1 teaspoons plant-based butter in a large skillet over medium heat. Add 1 teaspoons fennel seeds, 1 teaspoons caraway seeds, 1 teaspoons red pepper flakes, 1 teaspoons salt, 3 fresh ginger, grated (cm piece), and 3 garlic cloves, minced. Stir and cook for 1 minute

until fragrant.

Simmer in sauce: Pour blended sauce into skillet. Add marinated cauliflower and chickpeas. Simmer for 5 minutes

, stirring occasionally, until everything is coated and heated through.

Assemble and serve: Lay 4 large flour tortillas flat. Add 0.5 cups shredded cheese (dairy or vegan), for serving, spoon over cauliflower filling, top with 1 fresh cilantro, handful for serving and a pinch of 0.5 teaspoons extra red pepper flakes, for serving. Roll up tightly and serve immediately.