Chipotle Cauliflower Nachos

Ingredients

• 1 cup chopped cauliflower
• 1 cup peeled and cubed Yukon gold potato
• ¼ cup raw cashews
• 3 tablespoons water, more as needed
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 chipotle pepper from a can of chipotles in adobo*
• 1 garlic clove
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• Tortilla chips
• ½ cup diced cherry tomatoes
• ⅓ cup cooked black beans, drained and rinsed
• ½ cup Pineapple Salsa
• ¼ cup diced red onion
• ¼ cup chopped cilantro

Instructions

1. Make the sauce: Place the cauliflower and potatoes in a medium saucepan and cover with cold water by about 1-inch. Add a pinch of salt. Bring to a boil, then reduce the heat to a simmer and cook uncovered until fork-tender, 8 to 10 minutes.
2. Drain, let cool slightly, then place in a high-speed blender with the cashews, water, apple cider vinegar, olive oil, chipotle pepper, garlic, onion powder, and salt. Blend until smooth.
3. Spread the chips onto a platter, drizzle with the chipotle cauliflower sauce, and top with the cherry tomatoes, black beans, scoops of pineapple salsa, red onion, and the cilantro. Serve and enjoy!