Makes 6 servings
1/2 head cauliflower (preferably orange!), cut into small florets
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1 large shallot, thinly sliced
One 14.5 ounce can full-fat coconut milk
1 tablespoon lemon juice
1 teaspoon white miso
1 bag corn tortilla chips or sweet potato chips
2 scallions, thinly sliced
1 jalapeno, thinly sliced
1 avocado, diced
1/4 cup cilantro leaves
- In a medium saucepan or pot, bring the shallot, cauliflower, coconut milk and ½ teaspoon salt to a simmer. Cook over medium-low heat, covered, until the cauliflower is tender, about 15 minutes.
- Puree the cauliflower mixture with an immersion blender, or transfer to a food processor or stand blender, until smooth. Add the lemon juice and miso. Pulse to combine. Add some water, if necessary, so the cauliflower queso is a drizzle-able consistency.
- Arrange the tortilla chips on a baking sheet. Heat in the oven until warm, two minutes. Drizzle with the cauliflower queso. Garnish with the scallions, jalapeno, avocado and cilantro and serve immediately
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