1. Preheat the oven to 230°c.
2. Heat the olive oil in a large, deep frying pan over high heat. Add the cauliflower and onion. Cook, stirring occasionally, until the cauliflower is charring, about 5 minutes. Add the enchilada sauce and spices. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 10 minutes. Remove from the heat.
3. While the sauce is thickening, blend together the cashews, nutritional yeast and water until smooth. You should end up with something a similar texture to an extremely thick cheese sauce.
4. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cashew mix and cauliflower. Fold the other half of the tortilla over the filling, gently pushing to adhere. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the ‘cheese’ has thickened and the tortillas are crisp. Spray lightly with some fry spray if the edges aren’t crisping up enough at the point you turn them over.

Serve and enjoy!