Veggie lovers will devour this new take on a vegan power taco filled with roasted cauliflower, crispy chickpeas, and flavorful cilantro pesto. As an added bonus, itâ€™s also gluten-free. This delicious dish gives you a great excuse to celebrate Cinco de Mayo, coming up on May 5 (and follow this link for more recipes for celebrating Cinco de Mayo, vegan style). Recipe contributed by the Betty Crocker company. (Isnâ€™t it cool that theyâ€™re developing vegan recipes?) If you’d like, pass around your favorite salsa to top these, or as a VegKitchen reader suggests in the first comment below, some homemade Cashew Cream.