Napa and Kale Slaw with Crunchy BBQ Cauliflower & Pickled Jalapeño Ranch

Name: Napa and Kale Slaw with Crunchy BBQ Cauliflower & Pickled Jalapeño Ranch
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: ½ cup raw cashews, soaked for 4 hours and drained; ¼ cup filtered water; 3 tablespoons fresh lemon juice; 1 tablespoon olive oil; 5-6 rings of pickled jalapeño, or more, to taste; Splash of pickled jalapeño brine; 1 teaspoon Dijon mustard; 1 tablespoon nutritional yeast; ½ teaspoon onion powder; ½ teaspoon garlic powder; sea salt and ground black pepper, to taste; 1 green onion, finely chopped; 1 cup cooked chickpeas; 1 teaspoon olive oil; Sea salt, to taste; ½ teaspoon paprika; 1 cup chickpea flour; 1 cup filtered water; 1 teaspoon garlic powder; 1 small-medium head of cauliflower, about 2ish lbs, broken into thumb-sized florets; 1 cup barbecue sauce of choice (plus extra); 1 bunch of lacinato kale, de-stemmed and sliced; 1 small head Napa cabbage, sliced; 1 small red onion, thinly sliced; 1 pint grape tomatoes, cut in half