|Vegetable oil||1 tbsp|
|Sliced onion||3/4 cup|
|Jalapeño pepper, seeded and thinly sliced||1/2|
|Club House Paprika||1 1/2 tsp|
|Club House Garlic Powder||1 tsp|
|Club House Mustard, Ground||1 tsp|
|Club House Cumin, Ground||1/2 tsp|
|Club House Turmeric, Ground||1/8 tsp|
|Nutritional yeast||1 1/2 tsp|
|Thai Kitchen Coconut Milk||1 can|
|White miso paste||1 tbsp|
|Cauliflower florets||2 cups|
|Raw unsalted cashews||1/3 cup|
|White vinegar||1 tbsp|
|Frank’s RedHot® Original Cayenne Pepper Sauce||1 tbsp|
|Prepared salsa||1/4 cup|
Heat oil in large saucepan on medium heat. Add onion and jalapeño. Cook, stirring occasionally, until softened, about 3 to 5 minutes.
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.
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.
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.