For the spicy almonds: Preheat oven to 350°F. Line a baking sheet with parchment paper. Spread almonds on the sheet and bake for 8 minutes.
In a medium bowl, mix the hot sauce, tamari and oil. Remove almonds from the oven and let cool for 5 minutes. Add the almonds to the tamari mixture, coating evenly.
Spread almonds back out on the baking sheet (leaving excess mixture in the bowl) and bake for an additional 5 to 10 minutes, stirring halfway through. Remove sheet from oven and let cool completely.
For the crunchy slaw: Toss all the ingredients together, ensuring the slaw is coated with lime juice. Add an additional squeeze of lime juice as needed.
For the tacos: Add the almonds to a food processor (or blender) and pulse until they break up into rice-like pieces. Transfer to a large bowl. Repeat with the cauliflower florets, 1 cup at a time. Transfer to the large bowl and repeat with the remaining cauliflower.
Mix the chili powder, cumin, paprika, red pepper flakes, salt, garlic powder, onion powder, oregano and pepper in a small bowl. Set aside.
Heat a medium-sized skillet over medium heat with the oil. Once heated, add 1/2 tablespoon of the spice mixture and toast for about 30 seconds. Add the cauliflower-almond mixture and stir to coat well. Cook for about 5 minutes until cauliflower is cooked through. Season with the additional spice mixture.
To serve: Warm the corn tortillas on the stove. If you have a gas burner, turn it on medium and put the tortilla directly on the burner for 20 to 30 seconds or until warm. Remove and keep warm in a clean dish towel while you repeat with the remaining tortillas.
Top tortillas with about 1/3 cup of the cauliflower mixture and some crunchy slaw. Serve with sliced avocado, salsa and hot sauce.
This post is in partnership with California Almonds. All opinions are my own – thanks for your support!
Photos taken by Sarah Elliot