4cupscauliflower florets1 small head of cauliflower
1 1/2cupsthick cut carrot coins3 small carrots
liquid drained from 2 cans10 ounce/283 g RO*TEL diced tomatoes and green chilies
1teaspoonsaltor to taste
veggies from 2 cans10 ounce/283 g RO*TEL diced tomatoes and green chilies
1cupchopped bell peppersoptional
1/4cupminced red onionsoptional
Add the cauliflower, water, carrots and cashews to your Instant Pot and cook on high pressure for 5 minutes, then carefully do a quick pressure release by moving the valve to release the pressure. Or add to a large saucepan and cook on the stove over medium heat until you can pierce the carrots easily with a fork.
Pour the cooked mixture into a strainer over the sink and drain the extra water.
Put the drained mixture along with the nutritional yeast, liquid drained from the canned tomatoes, smoked paprika, salt, chili powder, jalapeno powder, and mustard powder into your blender.
Scrape out the blender contents into mixing bowl and stir in the tomatoes and green chilis and any other veggies you're adding in.
You can serve it room temperature or keep it warm in a slow cooker