We all know I’ve been on a m-n-c kick lately (evidenced here and here), but I’ve also been trying to eat healthier and (at least mostly) stick to the Eat To Live guidelines. I know Dr. Fuhrman probably doesn’t approve of Daiya, but he’d give me some points for avoiding that starchy macaroni, right? So, this was as close to a happy compromise as I was going to get. Plus we had friends coming over for dinner, so I knew I had to make something exceptionally yummy!
The Daiya mixed with So Delicious and a little roux is super creamy, and the breadcrumbs get all nice and crunchy on top. Those last few moments of broiling, but I think they’re a must! (My pictures are of the leftover portion and don’t show the lovely crust I achieved with the original dish!) I served this yummy concoction to Jason, along with our friends Jamie and Tyson who are vegan and vegetarian, respectively, and they all loved it. The original recipe says it makes 8 servings, but the 4 of us ate nearly all of it, with one serving left over. Of course, Jason eats like he’s two men…
I’ll be making this again, but next time I might try my B’nut cheese on it…
So, my gal-pal Reia has started a new blog called The Cruelty Free Review, where she will be reviewing (wait for it… wait for it…) cruelty free products, foods and recipes. She’s a vegetarian (who I think will be vegan someday soon!?!) who loves animals and I think this blog is a great idea, a fun way for us to learn about vegetarian/vegan products that we didn’t even know we were missing. So head on over there, dear readers, and show her some love 🙂
Cauliflower n’ Cheese
Ingredients
- 8 cups chopped cauliflower – Approximately 1 large head
- 2 tablespoons Earth Balance
- 3 tablespoons AP flour
- 2 cups vegan milk unsweetened!
- 2 cloves garlic minced
- 1 bag Daiya cheddar shreds
- 3/4 cup nutritional yeast
- 1/2 teaspoon chili powder or more to taste
- 1 1/2 cups bread crumbs I like panko!
- 1 tablespoon dried parsley optional
Instructions
- Preheat oven to 250. Boil salted water in large pot, and add cauliflower. Boil until barely tender, about 5-7 minute. Drain, reserving 1 cup cooking liquid and set aside.
- Melt the Earth Balance in same pot over medium heat, then whisk in flour to create a roux. Stir constantly for about a minute until it's really thick and well mixed.
- Whisk in the milk, garlic and reserved cooking liquid and continue to whisk constantly until it starts to thicken, about 7-10 minutes. Reduce heat to the lowest setting and stir in Daiya, nutritional yeast and chili powder. Keep stirring until the cheese is completely melted, then fold in the cauliflower.
- Coat a 13×9" baking dish with cooking spray, then spread the cauliflower/cheese mixture into the dish. Top with the breadcrumbs then sprinkle parsley. Stray top with an additional squirt of the cooking spray. Bake for about 30 minutes. You'll see the cheesy mixture bubbling around the edges. If the top isn't browned, move dish under the broiler and cook (on low!) for a minute or so. Keep an eye on it, you don't want to let it burn now!
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I never was a fan of cauliflower until I started eating Indian food, which uses it in a lot of dishes. And since becoming vegetarian, m-n-c has been a lifesaver, so I will have to try this. and you definitely get extra credit points for using a veggie instead of pasta!
Thank you very much for the promo for my blog! It’s been fun so far, and I get new ideas every day.
I will be vegan someday soon; it’s a slow, but adventurous process! In the meantime, keep putting out awesome recipes that help me towards this goal!
It’s funny you say that, because we picked up Indian food on the way home, and I ordered a curried cauliflower dish!
You’re very welcome and I know you’ll get there in your own time. I’m a firm believer that making the transition at your own pace is what will help it to stick for a lifetime!
Well, here we are, again. Me loving what you post….mmmm!! The last time I made the B-nut m-n-c, I added some roasted cauliflower, and boy, oh boy..that was yum!! I was thinking that this sauce, including the roasted cauliflowerettes on some roasted potatoes? Sounds yumalicious to me!!!!!!!!!
Connie- I think this sauce (or the B’nut sauce) would be yummy on anything 🙂
I am so excited to see that someone made this – I too saw it in the vegetarian times mag (my sister made this last week also) I think this is a dish that will catch on rather quickly!
I’m so glad you made this! I saw it in the magazine and I was hoping that it was vegan, but I was disappointed that all they really did was just put cheese on cauliflower. Woop-de-do. That’s like melting Velveeta over veggies. I love your version! I’m not wild about cauliflower, but I’d definitely give this a try.
This cheesy cauliflower sounds even better than mac and cheese if you ask me! I can’t get over how rich and velvety that sauce looks.
This looks delicious! I have a head of cauliflower to use…this just might be how I use it 🙂
This looks so delish! I have some “near-its-time” cauliflower begging to be used in the fridge–this would be perfect!
I am salivating just thinking about this recipe. Thank you for sharing, can’t wait to make it! 🙂
This looks awesome!
Looks awesome, making tonight.
I would love to make this version of “mac n cheese”. I’m hungry and I already ate!
Thanks everyone! If you make this dish, I hope you love it as much as I did!
i just made this last night AND MY OH MY WAS IT DELISH!!! the ONNLY thing i would have left out was the cup of cooking water so it has a more thick gooey sauce.
I made this and I absolutely loved it!!! It was so easy to make and the sauce was divine… I used the Daiya pepperjack, as that’s all I had, and I loved it! There was so much velvety sauce left over, so I put this over some quinoa to maximize the use of it. Thanks for posting this!
Tonight, I made this for my 5 year old. He had no idea he was eating vegetables. Muahahahahah!!!!!!!!!!
I just made this– came out great (even though I added the cauliflower in from the beginning by accident). The sauce is really creamy, it’d be great on nachos too!
Oh my word, this is so good! I roasted the garlic, added a caramelized onion and some past shells (so 2/3 veggies to 1/3 pasta). It was exactly what I needed on this chilly evening!
Sounds delicious! I can’t wait to make this for the perfect fall side dish! I was just going to ask if anybody has not precooked the cauliflower and if it worked out? Just keeps a bit more nutritional qualities in it 🙂
Hmm, not sure!
MMMM,…I made this delicious recipe a few times & it was everytime so good. Yummy too.
This sounds absolutely delicious! Sometimes you just need a creamy, cheesey fix. I love cauliflower so this is a great new dish to try, thanks!
I hope you like it!
I tried the recipe and liked it! Cheesy cauliflower is my go-to comfort food. I would suggest though that olive oil be used instead of vegan butter and that the chili powder be completely omitted. I also thought that there was way too much Panko and that even though it was sprayed with oil that it was dry. Try reducing the Panko to about 1/2 cup and mixing it with olive oil before spreading on the casserole. Since the cauliflower is already cooked I wouldn’t actually bake it again. Instead I put it under the broiler for a nice and crispy topping. Good job! Thanks again for the recipe
This is freaking amazing!