What makes the green chili sauce creamy in these tacos?

The creaminess of the green chili sauce comes from cashews, which are soaked overnight (or for at least two hours) and then blended until smooth with green chiles, cilantro, and lime juice.

Can I prepare the avocado slaw ahead of time for these tacos?

It's best to prepare the avocado slaw just before serving to prevent the avocado from browning. If you need to make it slightly in advance, ensure it's tightly covered and consume within a few hours.

How should I warm the corn tortillas for the Green Chili Cauliflower Tacos?

You can warm your corn tortillas either in the oven or on the stove in a skillet until they are pliable and slightly toasted, making them perfect for layering.

What are some good additional toppings for these Green Chili Cauliflower Tacos?

Beyond the green chili cauliflower and avocado slaw, you can add fresh cilantro leaves, a drizzle of Sriracha or your favorite hot sauce, or a spoonful of salsa for extra flavor.

What is the best way to store leftover Green Chili Cauliflower Taco components?

Store the green chili cashew cauliflower in an airtight container in the refrigerator for up to 2-3 days. The avocado slaw is best consumed fresh, but if you have leftovers, store separately and eat within a day.

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Green Chili Cauliflower Summer Tacos With Avocado Slaw
[Vegan, Gluten-Free]

LM By: Liz Martone

Author Bio

Hi, I'm Liz, the writer and photographer behind Pumpkin & Peanut Butter, a {mostly} plant-based... Read More

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Close-up of two vibrant Green Chili Cauliflower Summer Tacos on corn tortillas, filled with roasted cauliflower in green cashew sauce and a fresh avocado red cabbage slaw, garnished with cilantro.

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Green Chili Cauliflower Tacos With Avocado Slaw [Vegan, Gluten-Free]

5-6

Dairy Free

Roasted cauliflower is smothered in a creamy green chili cashew sauce and paired with a crisp avocado lime cabbage slaw. The creamy, zesty green chili cauliflower paired with that tangy, crunchy avocado slaw is simply magical. Don't forget to top it with plenty of fresh cilantro!

Ingredients You Need for Green Chili Cauliflower Summer Tacos With Avocado Slaw [Vegan, Gluten-Free]

1 head of cauliflower, chopped into florets
1 tablespoon extra virgin olive oil
Salt and pepper
1/2 cup cashews, soaked overnight in water (or for at least 2 hours)
1 4-ounce can of green chilis
2 tablespoons cilantro leaves
1 teaspoon chili powder
Squeeze of 1/2 a lime
1 cup red cabbage, thinly sliced into strips
1/2 an avocado
Squeeze of 1/2 a lime
Salt and pepper, to taste
5-6 corn tortillas, gluten-free if needed

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How to Prepare Green Chili Cauliflower Summer Tacos With Avocado Slaw [Vegan, Gluten-Free]

Preheat oven to 400°F. Chop cauliflower into small florets and toss in olive oil, salt, and pepper. Spread across a baking sheet and roast for 30 minutes.
Drain soaked cashews and place in a high-speed blender with green chiles, chili powder, lime juice, and cilantro leaves.
Blend until smooth and creamy. Once cauliflower is done roasting, toss it with this green chili cashew sauce.
Mash avocado with lime juice until creamy. Toss with red cabbage and season with salt and pepper.
Warm up your tortillas in the oven or on the stove (in a skillet). Layer each tortilla with a scoop of the avocado cabbage slaw, and a scoop of the green chili cashew cauliflower. Add any additional toppings: more cilantro leaves, Sriracha, hot sauce, salsa, etc.