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Cauliflower mac and cheese

Cauliflower mac and cheese

Cauliflower mac and cheese, there just something about mac and cheese that is so comforting, homey, and yet utterly warming. Makes me think of home, childhood, autumn days, and cozy fires. This creamy cauliflower mac and cheese ticks all of the boxes and it comes together in less than half an hour, which probably makes it the best kind of comfort food if you ask me!

Cauliflower mac and cheese, there just something about mac and cheese that is so comforting, homey, and yet utterly warming. Makes me think of home, childhood, autumn days, and cozy fires. This creamy cauliflower mac and cheese ticks all of the boxes and it comes together in less than half an hour, which probably makes it the best kind of comfort food if you ask me!

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Beginner

Cauliflower mac and cheese

IMG_8360

Ingredients 

  • Whole wheat shell pasta of choice
  • 1 small cauliflower head (roughly two cups cauliflower florets washed)
  • 1/2 cup cashew soaked in boiling water for 20 minutes or alternatively for a nut-free version opt for 1/2 cup butter beans
  • 1/3 cup coconut cream or soy milk
  • 1 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1/2 tsp garlic flakes or 1 fresh garlic clove
  • 1 tsp white miso paste (optional)

Garnish

  • salt and pepper to taste
  • 1/2 cup sourdough bread crumbs or whole wheat bread crumbs
  • Pine nuts (optional)

Method

  1. Cook the pasta according to the packet instructions.
  2. Place the washed cauliflower florets in a saucepan with a bit of water and salt and bring to a boil for 15 minutes or so until soft.
  3. Drain and let it cool and place the slightly cooled cauliflower alongside the rest of the sauce ingredients in a high-speed blender and blend until smooth.
  4. Drain the pasta once it has cooked, place it back in the saucepan, and pour over the mac and cheese sauce.
  5. Mix well and scoop out on to a baking dish of choice and sprinkle over the bread crumbs and broil for five minutes until brown op top.
  6. Or alternatively let it simmer for a few minutes in the saucepan, and serve the mac and cheese with toasted bread crumbs.
  7. Store the leftovers in an airtight container in the fridge for up to two days.

Notes:

  • The wholewheat pasta can be replaced with gluten-free versions like pea, chickpea, or lentil.
  • For a nut-free version be sure to use butter beans or canned chickpeas.
  • Gluten-free bread crumb alternatives can be shredded coconut, almond flour,  gluten-free crackers, or even lentil chips blitz fine.
  • The white miso paste is optional but I would recommend it since it just gives that amazing taste.

Hope, you love this super easy and comforting dish!

M*

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