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Cut cauliflower into a few large chunks and add them to a pot. Fill the pot with water, then bring the pot to a boil on your stove. Boil the cauliflower for about 10 minutes or until it’s tender through the core. Use a pair of tongs to transfer the cauliflower directly to a blender or food processor. Let the cauliflower cool for a few minutes, then blend it until smooth.
Blend salt, garlic powder, EVOO, and nutritional yeast into the pureed cauliflower. This is the first layer of the dip, so transfer the cauliflower mixture to the bottom of a small glass dish. Spread it out evenly. If the cauliflower is cool enough, spread sour cream across the top as the second layer. Set the dish aside for later.
Make a cheese sauce by combining heavy cream and butter in a sauce pot over low heat on the stove. Whisk the ingredients together until the butter melts, then add cheddar cheese to the pot. Continue whisking until the cheese melts and the sauce comes together. Set the cheese sauce aside to cool for a few minutes before it’s added to the dip.
Make guacamole by mashing all the avocado in a small bowl with a fork. Add EVOO, lime juice, and salt to the guacamole, then continue mashing with the fork. The creamier the guacamole, the better it will be. Use your fork to gently spread the guacamole across the top of the sour cream to make the third layer.
Now that the cheese sauce has cooled, pour and spread it on top of the guacamole. Use a spoon to gently spread the salsa on top of the cheese sauce. The final layers of the 7-layer dip are a sprinkling of shredded cheddar cheese and a sprinkling of chopped green onion. If not serving immediately, cover and chill the dip until you’re ready to use it.