2 cups water
3 cups small cauliflower florets
1 teaspoon granulated onion powder
2 cloves garlic, peeled, or 1 teaspoon garlic powder
¼ teaspoon smoked paprika
1 teaspoon dry mustard
1 tablespoon turmeric
¼ cup nutritional yeast
1 tablespoon mellow white miso or a little salt
2 tablespoon cornstarch
2 teaspoons lemon juice
salt to taste
½ cup salsa
1. Bring the water to a boil in a medium saucepan. Add the cauliflower, water, onion powder, garlic, paprika, mustard, and turmeric. Cover tightly and reduce the heat to very low. Simmer until the cauliflower is so tender that it easily comes apart when poked with a fork, about 15-20 minutes.
2. Carefully transfer the contents of the saucepan to a blender. Add all remaining ingredients. Cover and blend, starting on low and increasing the speed until you’re at the highest setting. (Be careful–hot foods can “erupt.”) Blend until you have a completely smooth sauce.
3. Pour the sauce back into the saucepan, add salsa, and heat until it begins to bubble, stirring occasionally. Allow it to cook and thicken for at least another 2 minutes. Serve hot.