Dairy-Free Cauliflower Macaroni & Cheese

Boil a pot of water and cook the pasta according to package directions.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Sauté the minced garlic and cauliflower, tossing occasionally to cook evenly and prevent it from burning. Once the cauliflower is soft (about 10 minutes) whisk in the tapioca flour to make a roux. Next, add the coconut milk, nutritional yeast, diced pimentos, vegan Parmesan cheese, salt, and pepper. Whisk to combine. Bring the cheese sauce mixture to a boil, then reduce the heat to low. Transfer the cheese sauce to a blender and blend until smooth. Add the sauce back to the skillet.

Drain and rinse the pasta and then add it to the skillet, toss with the cheese sauce, and serve. Garnish with more vegan parmesan cheese, if desired.