Add the cashews to a bowl and cover with boiling water. Set aside to soften.
Preheat the oven to 400 degrees Fahrenheit.
Chop the cauliflower into medium/small florets. I like them on the smaller side because they soften more easily, which I prefer in tacos. If you like more of a crunch, keep them slightly larger.
Add to a bowl and toss with the oil. Add in all seasonings and toss until well coated.
Add to a baking sheet lined with parchment paper and roast for 25-30 minutes or until they start to brown on top.
I usually do 25 minutes, then turn off the oven and let them sit for 5 minutes so they don't burn. All ovens are different!
While the cauliflower is roasting, add all ingredients for the slaw to a large mixing bowl. Toss well to combine. I like to use a mandolin to finely shred the cabbage.
Once the cashews have softened (about 30 minutes), add to a high speed blender with all remaining crema ingredients.
Start with 1/2 cup of water and add more to adjust to your desired consistency. I usually do 3/4 cup total, but it depends on your blender.
Taste and adjust flavors as desired.
Assemble the tacos with a base of cauliflower, then layer on the slaw, pico de gallo, avocado and the cilantro lime crema. Serve with a side of cilantro lime rice and black beans. Enjoy!