Dairy-Free Cauliflower Macaroni & Cheese
Servings: 4 servings
Calories: 670kcal
Ingredients
- 12 ounces (340 g) gluten-free pasta (penne, elbows, or other short noodles)
- 3 tablespoons (45 mL) olive oil
- 1 tablespoon (15 g) minced garlic
- 1½ cups (150 g) cauliflower florets, chopped
- 3 tablespoons (24 g) tapioca flour/starch
- 1 (13.6-ounce/403-milliliter) can coconut milk
- 5 tablespoons (20 g) nutritional yeast
- 2 tablespoons (24 g) diced pimentos (jarred/canned)
- ¼ cup (25 g) vegan Parmesan cheese*
- Pinch of kosher or fine sea salt
- Freshly ground black pepper , to taste
Instructions
- 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.
Notes
*If you’re not vegan and you can tolerate Parmesan cheese due to its extremely low level of lactose, you can sub the vegan Parmesan cheese for regular Parmesan cheese.
Nutrition
Calories: 670kcal | Carbohydrates: 77g | Protein: 18g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 4mg | Sodium: 172mg | Potassium: 539mg | Fiber: 5g | Sugar: 1g | Vitamin A: 248IU | Vitamin C: 26mg | Calcium: 104mg | Iron: 5mg