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. 


Chopped Green Chili

Red Chilli Powder

Minced Garlic


Cauliflower Florets

1/2 Cup of The Butternut Co Cashew Butter 

Lime Juice


Lettuce Leaf

Shredded Carrots


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!

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