Chop cauliflower and mix with ½ cup hot sauce until fully coated.
Spread out on a parchment lined cookie sheet.
Bake for 20 minutes until slightly crisp. After baking it should be about 3 cups cauliflower (easier to measure after baking as it is softer and fits into a measuring cup easier).
Lower oven temp to 350°F/180°C.
Cook potato and onion by boiling until soft. Drain.
Place all sauce ingredients into a high speed blender and blend until smooth. Then pour into a large bowl. You can also pulse baked cauliflower here if you prefer smaller pieces.
Put baked cauliflower into the bowl with the sauce and mix well.
Pour into a square baking dish (I used an 8 x 8 inch). Or you can also use smaller baking ramekins or casserole bowls.
Bake at 350°F/180°C for 15-20 minutes. Check at 15 minutes and see if it has formed a nice firm layer on the top. Everything is cooked already so no need to worry about the cauliflower cooking, but you want it nice and heated all the way through. Keep in mind it will cook a little more as it is cooling.
Enjoy nice and warm with your favorite tortilla chips, celery, veggies or crackers!
I prefer to use a veggie broth without tomato in the base.
If you are not using a high speed blender you can either soak the cashews overnight or grind them into a fine powder using a coffee grinder.
Tips to prep ahead:
Make sauce. Soak cashews if not using a high speed blender.