Soak the cashews in hot water for at least half an hour. Drain them and add them to the blender. Add the rest of the ingredients for the basil sauce - start with less water and add more until the desired consistency is reached. Blend until you end up with a super smooth basil cream. You might have to scrape down the sauce in between blending sessions.
Instructions for the Tandoori Cauliflower Wings
Pre-heat the oven to 400°F/200°C.
Mix the ingredients for the flour batter. If should be thick enough to stick to the cauliflower.
Dip the cauliflower florets into the mixture until coated completely and put them on a baking sheet lined with parchment paper.
Bake for about 15 minutes, then flip them over and bake them for another 15 minutes.
Meanwhile, mix the soy yogurt with the tandoori spice mix and salt.
Toss the cauliflower wings in the tandoori-yogurt mixture, give them a good mix until they are evenly coated and put them back on the parchment paper.
Place them back in the oven for about 15 minutes, flip them over and bake them further for 15 minutes. Once they are done, they should be crispy on the outside and soft on the inside.
Put the chopped salad on the tortilla, place a few Tandoori Cauliflower Wings on top, add the halved cherry tomatoes, cucumber slices and top it all off with the Basil Cream Sauce. Roll it in and enjoy!