Vegetarian Cauliflower Mac And Cheese Recipes

VEGAN CAULIFLOWER MAC AND CHEESE

Steps:

• Bring a large pot of water to a boil.
• Put the cauliflower and 1 cup water in a small saucepan over medium heat. Cover, bring to a simmer and cook until the cauliflower is fully softened, about 20 minutes. Transfer the cooked cauliflower and all the cooking liquid to a food processor and set aside. Wipe out the saucepan.
• Heat the oil in the saucepan over medium heat. Add the shallot and garlic and cook, stirring, until softened, about 3 minutes. Stir in the lemon juice, miso, mustard, 1 teaspoon salt, 3/4 teaspoon black pepper, cayenne and turmeric until well combined. Gradually whisk in the almond milk, nutritional yeast and brown sugar and bring just to a simmer. Remove from heat.
• Process the cauliflower until smooth. With the food processor running, gradually add the warm almond milk mixture and process until extra creamy.
• Transfer the cauliflower-almond milk mixture to a large saucepan over medium heat, add the vegan Cheddar and stir occasionally until it melts.
• Meanwhile, add the elbow macaroni to the boiling water and cook according to package directions. Strain, reserving 1 cup of pasta water.
• Add the pasta to the sauce and stir to combine. Stir in some of the reserved pasta cooking liquid to reach your desired consistency. Add salt to taste. Serve hot with hot sauce on the side if using.

VEGETARIAN CAULIFLOWER MAC AND CHEESE

Steps:

• Preheat oven to 375•.
• Cook Pasta as per directions on the package. While pasta is cooking, chop cauliflower into ¼ - ½" pieces, place in a steamer and steam until just tender. Set aside. Sauté the onion in olive oil until translucent. Set those with the cauliflower.
• Drain the pasta and put into a large baking dish. Add the cauliflower and onions, mix all of it together.
• To make sauce, melt butter in a sauce pan on low heat. Add flour to melted butter. Warm the milk in the microwave for about 1 minute, then add it to the flour and butter mixture. Turn heat for saucepan to medium high and stir constantly until sauce thickens. Should be about 4-5 minutes. When sauce is thick, turn heat down to very low and add cheese, garlic powder, mustard powder, salt and chili powder (if using). Stir until it is smooth.
• Pour the sauce over the pasta, cauliflower and onion. Mix together until well blended. Sprinkle bread crumbs over the top, then sprinkle the parmesan over that.
• Place in oven and bake for 20 minutes.

VEGAN CAULIFLOWER CHEESE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the cauliflower florets and stalks with the oil in a large roasting tin and season well. Roast for 25-30 mins until almost tender, then add the leaves and cook for a further 5 mins.
• To make the sauce, melt the vegan butter block in a large saucepan. Add the flour, mustard powder, onion and garlic granules and cook for 2-3 mins. Gradually add the soya milk, whisking well to incorporate. Bring to a gentle simmer, stirring constantly, then simmer for 4-5 mins until thickened and reduced slightly. Add the nutritional yeast and season well, then whisk to combine.
• Tip the sourdough breadcrumbs and vegan cheese into a bowl and stir to combine. Season well. Remove the cauliflower from the oven, spoon over the sauce and stir to combine. Scatter over the cheesy sourdough crumbs and return to the oven for 10 mins until bubbling and golden. Serve as a side or main with a green salad.