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
Black rice toasties, toasted and cut into wedges
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.