Cauliflower Warm Queso Dip

Serves 4
Time 45 minutes


1 medium cauliflower (4 cups), cut into florets

2 tbsp extra virgin olive oil

½ cup nut milk of choice (preferably not almond milk as it will make the dip sweet)

½ cup cashews, soaked 

2 tbsp nutritional yeast

1 tsp turmeric

1 tsp chilli powder

½ tsp ground cumin

½ lemon, juiced 

½ tsp mustard powder

Salt & pepper

1 bunch fresh coriander, finely chopped  

¼ cup water

2 fresh tomatoes, diced

1 green chilli, diced

1 red jalapeño, sliced


To serve

Black rice toasties, toasted and cut into wedges 

Fresh coriander


Soak cashews for a minimum of 2 hours in a bowl of hot water.

Preheat the oven to 180°C. 

On a prepared baking tray spread evenly the cauliflower tossed in olive oil, salt & pepper. Roast for 25-30 minutes or until tender (you can also steam).

Combine cauliflower, nut milk, cashews, nutritional yeast, turmeric, chilli powder, ground cumin, lemon juice, mustard powder, salt, pepper and fresh coriander in a blender until creamy. 

Stir through fresh tomatoes and green chilli. Spoon into a serving bowl.  

Sprinkle with fresh coriander and sliced jalapeño and serve with black tortilla chips.