Cauliflower and Black Bean “Nachos” with Creamy Avocado Dip

Ingredients

• 1 head of cauliflower (cut into bite-sized pieces)
• 1 Tbsp extra-virgin olive oil (15 mL)
• 1/2 tsp cumin (2 mL)
• 1/4 tsp turmeric (1 mL)
• 1/2 tsp granulated garlic (2 mL)
• 2 Tbsp nutritional yeast (30 mL)
• 1/2 tsp sea salt (2 mL)
• 1/2 cup cooked or canned black beans (125 mL, drained and rinsed)
• 1 small red bell pepper (diced)
• 1 cup cherry tomatoes (halved, 250 mL)
• 1 avocado (peeled and chopped)
• 1 garlic clove (peeled and finely minced)
• 1 cup cilantro (plus extra for top of finished nachos, 250 mL)
• 3 Tbsp water (45 mL)
• 2 tsp lime juice (10 mL)
• 3 Tbsp unflavoured (unsweetened almond milk, 45 mL)
• sea salt (to taste)