I saw this
macaroni cauliflower n’ cheese recipe in the latest issue of Vegetarian Times and knew I had to make it. 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!
Anyhoo, I veganized the recipe and also added a little extra heat. The Daiya mixed with So Delicious and a little roux is super creamy, and the breadcrumbs get all nice and crunchy on top. The original recipe didn’t call for 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
ALSO! Check back on Monday for TWV’s first ever GIVEAWAY! That’s right, we’ll be giving away a fabulous vegan cookbook that I know you’re all going to want! I’ll give you a hint… When the book was first released the author was kind enough to answer some “hard hitting” interview questions which were published on my little blog…
Cauliflower n’ Cheese (serves 5-6 hungry adults)
Recipe adapted from a Vegetarian Times recipe
You can use frozen (already chopped!) cauliflower instead of fresh, but if you do check and see if it’s already cooked. If so, reduce it’s time in the hot water to just a minute or two.
- 8 cups of chopped cauliflower- Approximately 1 large head
- 2 T Earth Balance
- 3 T AP flour
- 2 cups So Delicious coconut milk, or vegan milk of your choice
- 2 cloves garlic, minced
- 1 bag Daiya, cheddar-style
- 3/4 cup nutritional yeast
- 1/2 t chili powder (or more to taste)
- 1 1/2 cups bread crumbs
- 1 T dried parsley (optional)
- Cooking spray (must be in a can)
- Boil salted water in large pot, and add cauliflower. Boil until barely tender, about 5-7 minutes. Drain, reserving 1 cup cooking liquid and set aside.
- Melt EB 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 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 pepper. Keep stirring until the Daiya is completely melted, then fold in the cauliflower.
- Coat a 13×9 inch baking dish with cooking spray, then spread cauliflower mixture in dish. Top with breadcrumbs, then sprinkle dried parsley over it (if desired). Spray top of breadcrumbs with cooking spray.
- Bake at 350 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 broil on low for 1 or 2 minutes, KEEPING AN EYE ON IT! You do NOT want to burn it now!