I received the most beautiful, purple-hued cauliflower from my stepmother the other day. It was gifted from a friend's garden and somehow, lucky for me, found it's way into my little hands. I plucked off a few florets for a soup (the thing was giant!) but kept the remainder safe in the fridge. Pondering what to do with such a special brassica, I knew it had to be the star of a unique dish.
“We need to find a way to solve our problems and our differences with other people without hurting our killing them. This should extend to all living creatures as well...there is also a way to find a cure without hurting animals in the process and that is the track that we need to get on.”
Instead, a wicked mac & cheese craving hit and it ended up in a cheesy cauliflower sauce for shell noodles. So, it might not have been the most proper dish to showcase a purple cauliflower...but it was so tasty and satisfying. I guess I'll just have to wait for my next fun-colored veggie to come along!
This dish is slightly adapted from my recipe for mac and cheese made with sweet potato. The cauliflower version is slightly less sweet tasting than the potato one, but still just as creamy and delectable.
If you follow the recipe as is, there's a lot of sauce. I prefer my mac and cheeze exceptionally saucy so I add it all, but if you prefer, only add half and save the rest for later or just cut the sauce ingredients in half.
Isn't she a beaut?
I know you're going to love this non-dairy, 100% vegan mac & cheeze. It's a tricksy way to sneak some healthy vegetables into a child's/husband's diet and also on the lighter side of the calorie scale too!
Cauliflower Mac & Cheeze
By Katie Henry - Produce On Parade
This lightened vegan mac and cheeze made with cauliflower is creamy and rich, and as always the nutritional yeast lends that proper "cheesy" flavor. Notes: For a very saucy dish, add the entire cheeze sauce or save half for later if you prefer.
Ingredients
- 1 lb. dry pasta
- 1 small head of cauliflower (8-12 oz), florets only
- 1 large garlic clove
- 1 cup unsweetened, plain coconut or soymilk
- heaping ¼ cup nutritional yeast
- 1 Tbsp. lemon juice
- ½ Tbsp. liquid aminos or soy sauce
- 1 tsp. kosher salt
- 1 tsp. onion powder
- ½ tsp. chili powder
- ¼ tsp. turmeric
- ¼ tsp. mustard (optional)
- pinch of ground black pepper
- In a large saucepan, bring a pot of salted water to a boil for the pasta. Once boiling, add and cook according to package, then drain.
- Break apart the cauliflower florets and steam for no more than 10 minutes, until just tender, in an electric or stovetop steamer. Transfer the florets to a blender.
- Add the remaining ingredients to the blender as well and blend on high for several minutes, until smooth and creamy.
- Add half or the entire amount of the sauce to the pasta and stir well to combine. Serve hot.
Prep time:
Cook time:
Total time:
Yield: 6
Save Money!
I buy my nutritional yeast here. It’s only $9.55 per lb versus $13.99 per lb in the bulk bin (!) at our local grocery store, Fred Meyer!
More Mac and Cheese Recipes and Cauliflower Recipes
German Word of The Day
Cauliflower --> Blumenkohl (bloomen-coal) - Blumen means flowers and Kohl means cabbage!
Good Deed of The Day
No doubt you've seen the ALS challenges your friends and family have posted online. Have you thought about what it would mean with regards to animal rights? If not, read this article It's very thought-provoking and it's information we all need to know.
