Author: Karman Meyer, Dietitian at The Nutrition Adventure
Ingredients
1large head cauliflowerabout 4 cups of florets
3Tbsp.Sprouts Brand olive oil
½tsp.ground cumin
½tsp.turmeric
¼tsp.cayenne pepper
¼tsp.ground chipotle pepper
pinchof salt
1 ½cupsSprouts Brand silken tofu
4fl. oz. unsweetened cashew milk or soy milk
4oz.can diced chilesliquid drained
½cupnutritional yeast
¼cupSprouts Brand Fire Roasted salsa
1chipotle pepper canned in adobo sauce
saltto taste
1cupdairy-free shredded Pepper Jack cheese
Sprouts Brand white corn tortilla chips
Cilantro
1can nacho-sliced jalapenos
Instructions
1. Preheat oven to 400°F.
2. Add cauliflower florets to a large mixing bowl and toss with olive oil, cumin, turmeric, cayenne pepper, chipotle pepper and salt. Place the florets in a single layer on a baking sheet. Roast in oven for 22-24 minutes. Remove from oven and allow to cool for 5 minutes.
3. Add the cauliflower, silken tofu, milk, diced chiles, nutritional yeast, salsa, chipotle pepper, and salt, to taste, in a food processor bowl or high-speed blender. Process on high until smooth.
4. Pour the cauliflower mixture into a saucepan and add the shredded cheese. Heat over medium-low, stirring occasionally, until cheese is melted and the queso is heated through.
5. Serve the dip warm and top with fresh cilantro and the nacho-sliced jalapenos, if desired. Serve with tortilla chips.