Step 1

Preheat oven to 375℉.

Step 2

In a large mixing bowl, soak soy curls in 4 cups of water or vegetable broth for 10 minutes to rehydrate. While they are soaking make the sour cream sauce.

Step 3

Steam your cauliflower florets in the microwave with a tablespoon of water or in a steamer basket, until tender. I buy the frozen steam bags and just heat in microwave according to the instructions on the package.

Step 4

Combine all sour cream sauce ingredients into a high powered blender and blend until smooth and creamy. Set aside. ***If you don't have a high powered blender, you'll need to soak your cashews in warm water for at least 20 min.

Step 5

Drain the soy curls in a colander and squeeze out the excess liquid. Place in a food processor and pulse until shredded (about 10-12 pulses). ***If you don't have a food processor, you can chop them up roughly with a chef's knife.

Step 6

In a large non-stick skillet over medium high heat, saute the chopped onions & minced garlic for 4-5 min until softened. Add the soy curls and cook for about 5-7 minutes, tossing frequently, until lightly browned. Remove from heat.

Step 7

Stir in 1 cup of the sour cream sauce and 3/4 cup of the green enchilada sauce and mix until well combined.

Step 8

Spread a 1/4 cup of the green enchilada sauce into the bottom of a 9X13 baking dish.

Step 9

If using corn tortillas, you'll want to soften them in the microwave a bit so they are more pliable and won't crack while filling. Wrap the tortillas in damp paper towels and microwave for 1 min.

Step 10

Fill each corn tortillas with about 1/4 cup of the enchilada mixture, roll and place seam down in the baking dish. If using larger whole wheat tortillas, you can fill with about 1/2 cup of the enchilada mixture. Repeat until all tortillas are filled.

Step 11

Spread the rest of the sour cream sauce over the enchiladas. Drizzle the rest of the green enchilada sauce.

Step 12

Bake uncovered for 20 minutes. Let cool for 5 minutes, top with fresh chopped cilantro, and then serve!