Vegan Cauliflower Mac and Cheese
Ingredients
- 1 head cauliflower
- 2 tablespoons olive oil
- Pinch chili flakes
- 1/2 small onion
- 1 large clove garlic
- Juice of 1/2 lemon
- 1 teaspoon Dijon mustard
- 1 tablespoon turmeric
- 1/4 teaspoon cayenne
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 2 heaping tablespoons nutritional yeast
- 1/2 teaspoon salt and cracked pepper
- 3/4 to 1 cup pasta water
- 1 cup frozen peas
- Pasta
Preparation
Preheat oven to 350F.
Place smaller cauliflower pieces on a baking sheet and drizzle with olive oil and sprinkle with sea salt.
Steam the remaining large cauliflower chunks until fork tender.
Cook pasta according to package instructions, reserving 1 cup of pasta water.
Once the steamed cauliflower is fork tender, add it to a blender.
Sauté chili flakes, onion, and garlic in a pan and then add to the blender.
Add the remaining ingredients except for pasta water and peas to the blender and blend until creamy.
Thin out the sauce with pasta water to your desired consistency.
Place peas into a pan, add cooked pasta and 2 cups of sauce, and toss to combine.
Check for seasoning and adjust if necessary.
Place the roasted cauliflower on top to garnish.
