We can’t taco enough of this! Roasted chili garlic cauliflower topped with our creamy cashew butter sauce wrapped in a soft tortilla… umm chef’s kiss. If you struggle with your daily veggie intake we recommend saving this for later and giving it a go.
Ingredients:
Chopped Green Chili
Red Chilli Powder
Minced Garlic
Salt
Cauliflower Florets
1/2 Cup of The Butternut Co Cashew Butter
Lime Juice
Tortilla
Lettuce Leaf
Shredded Carrots
Method:
1. Pour hot oil over chopped green chili, red chili powder, minced garlic, and salt.
2. Spread over cauliflower florets and bake for about 20 minutes or nicely roasted.
3. Add 1/2 Cup of The Butternut Co. Cashew Butter, chopped green chili, minced garlic, lime juice, and water to a bowl and mix well.
4. Place your tortilla flat, place a lettuce leaf on it, arrange baked florets evenly, and add shredded carrots on top. 5. Drizzle with the creamy cashew butter sauce and Enjoy!