Name: Spicy Cauliflower Queso
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 8 servings
Ingredients: 2 cups water; 4 cups cauliflower florets (1 small head of cauliflower); 1 cup thick cut carrot coins (about 2 small carrots); 0.5 cup raw cashews; 0.5 cup nutritional yeast; null null liquid drained from 2 cans RO*TEL (or about); 1.5 teaspoons smoked paprika; 1 teaspoon salt (or to taste, optional); 1 teaspoon ancho chili powder; 1 teaspoon jalapeno powder; 1 teaspoon garlic powder; 0.5 teaspoon chipotle chili powder; 0.5 teaspoon onion powder; 0.5 teaspoon guajillo chili powder; 0.5 teaspoon mustard powder; 20 oz cans diced tomatoes and green chilies (drained); 0.25 cup minced cilantro; 0.25 cup minced pickled jalapenos

Instructions

Show units in method

1

Add the water (2 cups) to the Instant Pot liner and put a silicone or other vegetable steamer inside.
2

Add the cauliflower florets (4 cups), thick cut carrot coins (1 cup) and raw cashews (0.5 cup) to strainer in that order.
3

Cover and cook on high pressure for 5 minutes.
4

Carefully release the pressure manually.
5

Pour the cooked mixture into a strainer over the sink and drain the water.
6

Add the drained mixture to your blender with the [liquid drained from 2 cans ro tel] and blend well.
7

Add the nutritional yeast (0.5 cup), smoked paprika (1.5 teaspoons), salt (1 teaspoon), ancho chili powder (1 teaspoon), jalapeno powder (1 teaspoon), garlic powder (1 teaspoon), chipotle chili powder (0.5 teaspoon), onion powder (0.5 teaspoon), guajillo chili powder (0.5 teaspoon), and mustard powder (0.5 teaspoon) to your blender. Blend until smooth.
8

Scrape out the blender contents into mixing bowl and stir in the cans diced tomatoes and green chilies (20 oz), minced cilantro (0.25 cup) if using and minced pickled jalapenos (0.25 cup) if using.