Cauliflower Mac and Cheese

DSC_6367

I love to change-up every recipe I make depending the day or the ingredients that I have on hand.  This recipe easily converts to a Gluten-free version by substituting with GF pasta and flour.

When my kids were small I tried many ways to hide vegetables in meals that they loved. Although, I always encouraged them to eat what was placed in front of them, I also understood that trying new things is not always easy for adults, and children are no exception.  I now make it with large chunks of cauliflower,  but this recipe can be made with finely chopped cauliflower that is almost undetectable after the final cook.  Of course, you could omit the cauliflower all together if you want. They never did realize that I added cauliflower, broccoli didn’t fly so well  under the radar 😉

Ingredients:

  • 2 cups (8 oz) dry Macaroni or Pasta noodles (Gluten free noodles can be substituted boiling time will vary)
  • 1 -1/2 tsp salt
  • 1 – 1/2 cups of almond milk
  • 1 cup vegetable stock
  • 1 tsp of non dairy butter
  • 3 Tbsp flour of choice.
  • 1 tsp of minced garlic
  • 1 Tbsp of whole seed mustard
  • 1/2 of a head of Cauliflower cut into bite size pieces (approximately 2 cups) or broccoli, or frozen mixed veggies.
  • 1 cup vegan cashew cream cheese
  • Optional * 1 cup Plant based mozzarella style cheese
  • Optional * 1 cup crushed crackers for crunch
  • Season with salt, fresh pepper,  * sometimes I add pinch fresh grated nutmeg to taste 

 

 

DSC_6307

Beautiful fresh Cauliflower

DSC_6309

Cut in bite sized pieces

DSC_6306

Once the water is boiled add the pasta

DSC_6310

Blanch until tender

DSC_6327

Vegan Mozzarella Style Cheeze * Optional

DSC_6319

Add garlic, and whole grain mustard

DSC_6322

Make your Roux cook for 2-3 min

DSC_6323

Whisk in milk, cashew cream cheese and veg stock

DSC_6333

Stir until thick and creamy and coat the spoon

DSC_6351

Add the pasta and Cauliflower

DSC_6337

Optional* Add half of Vegan Mozzarella style Cheeze to sauce if using

DSC_6354

Stir until combined

DSC_6356

Pour into a buttered 2 quart baking dish and top with plant based Mozza and crackers if using.  Equally delicious without.

DSC_6360

Bake in a 350° oven until golden and bubbly

Directions:

Preheat oven to 350°  Bake for 20-25 minutes

  1. Bring a pot 2/3 full of water to a boil.  Add 1 1/2 tsp salt
  2. Cook 8 oz of pasta in a pot of boiling water as per the instructions or until al dente (still firm to the bite but not hard)
  3. Drain the pasta and set aside
  4. Cut up half of a cauliflower into small florets
  5. Blanche for 5 minutes in a pot of boiling water or throw directly into the pot of pasta 5 minutes before finished cooking.
  6. In a pot or deep saute pan add 1 tbsp of non dairy butter, melt over medium heat
  7. Add the flour and whisk into the non dairy butter.  Let cook for 2-3 minutes whisking constantly.  Do not let burn
  8. Add the mustard and the garlic, whisk in until combined
  9. Add stock and plant based milk, whisk until thickened
  10. Stir in the cashew cream cheese until melted and combined
  11. Season the sauce with salt, and pepper.
  12. Add pasta and cauliflower still in gently
  13. Pour into a 2 quart baking dish or pan or your choice.
  14. Top with the 1/2 of reserved shredded non dairy cheese and/or crackers if using.
  15. Place in a 350° oven for 20-25 minutes or until the top is golden and bubbly.

DSC_6365

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s