Healthier Cauliflower Mac and Cheese
Ingredients
- 2 cups cauliflower florets
- 2 tbsp coconut oil
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 1/2 cups unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 tbsp dijon mustard
- 1 tbsp white miso
- 1 tsp fine sea salt
- Pinch of turmeric (optional for color)
- 1 cup cashews
- Pinch of pepper for sprinkling
- Pinch of paprika for sprinkling (optional)
- 1 lb (450 g) macaroni noodles
Preparation
Boil the cauliflower florets until tender, then drain and set aside.
In a large pot, heat the coconut oil over medium heat. Add the chopped shallot and garlic, and sauté until fragrant and translucent.
Add the almond milk, nutritional yeast, dijon mustard, white miso, sea salt, and turmeric (if using) to the pot. Stir well to combine.
Transfer the cooked cauliflower to a blender along with the cashews. Pour in the almond milk mixture from the pot. Blend until smooth and creamy.
Cook the macaroni noodles according to the package instructions. Drain and return them to the pot.
Pour the cauliflower sauce over the cooked macaroni and stir to combine, ensuring all noodles are coated.
Serve the cauliflower mac and cheese in bowls. Sprinkle with a pinch of pepper and paprika if desired.