Sometimes, ya just need a little comfort food. And, knowing that there’s cauliflower hiding in it somewhere just makes it all the more guiltless.
A few weeks ago, I tried my hand at a potato and carrot based “cheese” dip. It was a smashing success. Then I got to thinking… Supposedly cauliflower is super duper healthy. Why not try subbing cauliflower instead of potatoes? Then add some starchy pasta (gotta have some starch, right?), and there ya go. Vegan comfort food at its finest–with less guilt–because we’re eating cauliflower, right?
Anything with cauliflower in it has got to be good for you.
While you gawk at pictures of semi-healthy vegan mac and “cheese,” just imagine you’re curled up on the sofa on a rainy day eating a big bowl of this stuff. I’m making myself hungry just thinking about it…
Before the recipe, I need to get some ideas from you real quick.
Obviously, it has been way too long since we’ve had a dessert recipe on Vegan Yumminess. What are your favorites? What dessert have you always dreamed of having a vegan recipe for? I’m excited to find out.
In addition to more desserts coming up, I am contemplating sharing my vegan testimony, if you will. I always love a good vegan story, even it if it’s a long one (and this one is). How, when, why did I go vegan? Coming soon…hopefully in the next week or so. :)
Vegan Cauliflower Mac and Cheese
- medium sized pot or saucepan
- baking dish (optional)
- 1 lb dry macaroni pasta cooked according to package instructions in salted boiling water
- 1 Large cauliflower head or 2 cups cooked and mashed cauliflower
- 2 Large carrots peeled and cut in 1 in pieces
- 1/2 cup nutritional yeast flakes
- 1/3 cup extra virgin olive oil
- 1/3 cup water
- 1 tablespoon lemon juice
- 1 to 1 1/2 teaspoon salt or to taste
- 1/2 cup Panko bread crumbs optional
- Cook pasta according to package directions in salted boiling water and drain.
- In a large pot, bring 6-8 cups of water to boil.
- While you’re waiting for your water to boil, cut the florets off of your cauliflower and peel and cut your carrots. Place cauliflower florets and carrots in the pot of boiling water, and allow them to cook for about 15 minutes, or until cauliflower is soft enough to mash with a fork.
- Remove vegetables from pot and drain off any excess water.
- Mash cauliflower with a fork and place 2 packed cups of mashed cauliflower in a high-speed blender. (I use Vitamix.)
- Add carrots, oil, water, lemon juice, yeast flakes, and seasonings to your blender. Blend until smooth and creamy.
- Pour cooked pasta back into a pot or bowl from your strainer. Pour all of your “cheese” mixture over your pasta and gently fold it together. At this point, you could serve your macaroni and “cheese,” or you could take it a step further.
- Spoon macaroni and “cheese” mixture into a 9 X 13 baking dish, and sprinkle Panko bread crumbs over the top. Place your dish under the broiler in the oven for about 1 to 2 minutes, tops. You just want the Panko bread crumbs to get nice and golden brown.
- Serve hot.