Makes

20

Servings

Prep Time

10

Minutes

Cook time

30

Minutes

Ingredients

  • 1 tbsp (15 ml) vegetable oil
  • 3/4 cup (175 ml) sliced onion
  • 1/2 jalapeño pepper, seeded and thinly sliced
  • 1 1/2 tsps (7 ml) Club House Paprika
  • 1 tsp (5 ml) Club House Garlic Powder
  • 1 tsp (5 ml) Club House Ground Mustard
  • 1/2 tsp (2 ml) Club House Ground Cumin
  • 1/8 tsp (1/2 ml) Club House Ground Turmeric
  • 1/2 tsp (2 ml) salt
  • 1 1/2 tsps (7 ml) nutritional yeast
  • 1 fillet (13 2/3 ozs) Thai Kitchen® Original Coconut Milk
  • 1 tsp (5 ml) white miso paste
  • 2 cups (500 ml) cauliflower florets
  • 1/3 cup (75 ml) raw unsalted cashews
  • 1 tbsp (15 ml) white vinegar
  • 1 tbsp (15 ml) FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1/4 cup (60 ml) prepared salsa

directions

  1. Heat oil in large saucepan on medium heat. Add onion and jalapeño. Cook, stirring occasionally, until softened, about 3 to 5 minutes
  2. Stir in spices, salt and nutritional yeast. Cook 1 minute. Stir in coconut milk and miso paste. Reduce heat to medium-low and add cauliflower and cashews. Cook, stirring occasionally, until cauliflower is fork-tender, about 20 minutes. Stir in vinegar, RedHot sauce and salsa
  3. In a blender with center part of cover removed to allow steam to escape, puree cauliflower mixture in batches on high speed until completely smooth, scraping sides of container. If mixture is too thick to process, add water 1 tablespoon (15 ml) at a time, as needed.
  4. Return mixture to saucepan. Stir in additional RedHot sauce, salsa or jalapeños to reach desired heat level. Cook and stir on low until heated through. Serve hot with tortilla chips or use to top vegan tacos and burrito bowls

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