Chop cauliflower into tiny pieces, cutting the florets as small as possible. This will give the crunchiest and most flavorful product.
Place all ingredients for sauce in a high-speed blender (Vitamix) and blend until mixture reaches a thick uniform consistency.
Pour or spoon the Smokey Tex Mex sauce into a large mixing bowl and set aside.
Toss the florets into the sauce mixture and stir until every piece is well covered with sauce.
Place your coated cauliflower florets onto dehydrator trays, or perforated sheet pans.
Dehydrate at 115 F for 12 – 24 hours, until desired crunchiness.
If done in an oven do with no fan, at lowest oven setting for 9 to 12 hours, stir occasionally.
- 24 portions
Cauliflower 30 lbs.
Smokey Tex Mex Sauce
Dates, pitted, soaked till tender 4 lbs.
Water 6 cups
Sundried tomatoes, soaked till tender 3 cups
Red Star Nutritional Yeast, Flakes 1 ½ cups
Tahini 2 cups
Apple cider vinegar ¾ cup
Chipotle pepper, powder ½ cup
Garlic powder ½ cup
Cumin powder ½ cup
Onion powder ½ cup
Turmeric powder 2 tbs