For the Cauliflower layer:

Combine the cooked cauliflower, mayonnaise, Creole seasoning, heavy whipping cream, cumin, chipotle, and avocado oil in a blender or food processor.

Blend until mostly smooth and thick.

For the Avocado Layer:

Mash the avocados with a fork until a slightly chunky consistency is reached.

Stir in the lime juice, salt and pepper.

To Assemble:

In an 8 inch trifle bowl or casserole dish, spread the cauliflower layer evenly over the bottom.

Spread the sour cream layer over the cauliflower layer.

Drop the avocado mixture by spoonfuls over the sour cream layer and carefully spread out until fully covered.

Sprinkle the Creole seasoning over the avocado layer.

Spread the chopped tomatoes over the avocado layer.

Sprinkle the shredded cheese evenly over the tomatoes.

Toss the scallions on over the tomato layer.

Dot the olive slices evenly over the top of the scallions.

Garnish with chopped cilantro if using.

Serve immediately, or store covered in the refrigerator for up to 5 days.

Do not freeze.