Ingredients for 6 servings

For Cauliflower:

1 head cauliflower, washed and cut into florets (must be dry before using)
Grapeseed oil, to fry

For Cashew Cream Sauce:

½ cup water
½ lemon, juice
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon paprika
1 cup cashews, soaked overnight
1 jalapeño, finely chopped
1 teaspoon salt
4 tablespoons nutritional yeast
Ground black pepper, to taste

Directions

For Cauliflower

Line a plate with paper towels and set aside.

Place large pan (walled) under high heat. Add oil and wait until oil reaches a 500° Fahrenheit temperature.

Once oil has reached desired temperature, carefully place a few florets in the pan. Allow cauliflower to cook for about 40 seconds, or until browned.

Repeat until all cauliflower is cooked.

Toss with half of the Cashew Cream Sauce and serve. Add more sauce per your taste.

For Cashew Cream Sauce

Place all ingredients in a high-speed blender and blend until smooth. Adjust lemon and sea salt as needed.

Place sauce in small saucepan over medium heat. Whisk to help thin and adjust water as needed (more water will make it more runny).

Keep in a tight lid container in refrigerator; lasts up to 2 weeks.