Kundalini yogi Tina Craven/Sukhpreet Kaur, introduced me to this recipe, and I’m happy to share it with you!

3 cups cauliflower florets, divided (make them VERY tiny)
1/4 cup water
1/4 cup nutritional yeast
3 TB olive oil, divided
1/2 tsp salt, divided
1/4 tsp. turmeric
1/2 tsp. chili powder

In a blender, combine 1 cup cauliflower, water, nutritional yeast, 2 TB olive oil, 1/4 tsp. salt, and turmeric.
In a bowl, combine the remaining cauliflower, olive oil, and salt, chili powder and cauliflower puree. Mix well and eat straight away or cover and refrigerate for up to 2 days.