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!

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

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Cooking Time



  • 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


  1. 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.
  2. Drain soaked cashews and place in a high-speed blender with green chiles, chili powder, lime juice, and cilantro leaves.
  3. Blend until smooth and creamy. Once cauliflower is done roasting, toss it with this green chili cashew sauce.
  4. Mash avocado with lime juice until creamy. Toss with red cabbage and season with salt and pepper.
  5. 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.


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