1 head cauliflower (about 2½ lbs), cut into florets
1 cup shredded Monterey jack cheese
½ teaspoon cumin
1 teaspoon salt
fresh cilantro, about a handful (or more or less to taste)
1½ teaspoons minced chipotle peppers in adobo (I process a whole can of chipotles in adobo in a food processor as soon as I open it and keep it in the fridge then use as much as I need of the blended mixture - otherwise just chop up peppers from the can to equal desired amount)


     Cook cauliflower in boiling water until tender.  Drain.  Transfer to a food processor container. Process until smooth.  Add remaining ingredients.  Process until well blended.

Serves 3-4

Based on a recipe from the Orlando Sentinel

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