Pasta with cauliflower

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 460, total fat 15 G., saturated fats 1.5 G., proteins 16 G., carbohydrates 67 G., fiber 7 G., cholesterol 0 mg, sodium 650 mg, sugar 6 G.

This low-calorie vegan version of the classic American dish, mac 'n' cheese, looks like macaroni and cheese sauce. The sauce is creamy and has a pleasant yellow hue thanks to cauliflower puree, vegan cheddar, and a touch of turmeric. To give it the flavor of a quality cheese, miso paste, with its umami notes, and nutritional yeast are added. Vegan mac 'n' cheese not only looks and tastes like traditional macaroni and cheese, but it's also incredibly healthy. Serve hot, drizzled with hot sauce if desired.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups small cauliflower florets, chopped
2 tsp extra-virgin olive oil
1 large shallot, chopped
1 large clove of garlic, minced
Juice of 1 small lemon (about 2 tbsp)
1 tbsp white or yellow miso paste
2 tsp hot mustard
0.5 tsp ground cayenne pepper
1/8 tsp ground turmeric
3/4 cup plain almond milk (or other plant-based milk), unsweetened
1/4 cup vegan nutritional yeast flakes*
2 tsp. brown sugar
280 g grated vegan cheddar (about 2.5 cups)
450 g of pasta horns
Hot sauce, for serving (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pasta, cauliflower, lemon juice, miso (soybean paste), almond milk, ground cayenne pepper, turmeric

Cooking the dish according to the recipe:

In a large saucepan, bring water to a boil.

Place the cauliflower in a small saucepan, add 1 cup of water, and heat over medium heat. Cover, bring to a boil, and simmer until the cauliflower is completely softened, about 20 minutes. Transfer the cooked cauliflower and all the liquid to a food processor and set aside. Wipe out the saucepan.
Heat the olive oil in a 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 pepper, and turmeric. Gradually whisk in the almond milk, nutritional yeast, and brown sugar and bring to a simmer. Remove from heat.

Blend the cauliflower in a food processor until smooth. With the processor running, gradually add the warm milk mixture and blend until creamy.
Place the cauliflower and almond milk mixture in a large saucepan and heat over medium heat. Add the vegan cheddar and stir occasionally until melted.
Meanwhile, add the macaroni to boiling water and cook according to package directions. Drain, reserving 1 cup of the cooking water.
Add the pasta to the sauce and toss to distribute evenly. Stir in some of the pasta liquid if the sauce appears too thick. Season with salt to taste. Serve hot with hot sauce, if using.

Note *

Nutritional yeast is an inactive yeast culture grown on molasses and contains proteins, lipids, and vitamin B12. It is used in cooking to enhance the cheesy flavor and impart a fluffy texture to curds.