Vegan Cauliflower Mac & Cheese
Vegan Cauliflower Mac & Cheese
- July 20, 2021
- Posted by: Fitbliss
Preheat oven to 190°C and line a baking tray with baking paper.
Toss cauliflower with half the oil, season with salt and pepper and spread over baking tray. Roast for 20-25 minutes or until golden and remove from oven and set aside. Turn oven to medium-high grill.
At the same time, bring a medium pot of salted water to the boil and cook pasta according to package instructions, subtracting about 1-2 minutes from cooking time for al dente pasta. Reserve 1 cup cooking liquid, then drain.
Process oats and oregano together until it resembles a crumb, season and set aside.
In a blender or food processor combine half the roasted cauliflower with coconut milk, turmeric, walnuts and nutritional yeast. Set aside.
Add remaining oil to a large non-stick ovenproof frypan on medium-high heat and caramelise garlic for 2-3 minutes. Add pasta, cauliflower puree and half of the reserved cooking liquid. Stir for 2-3 minutes or until sauce thickens, before adding in remaining cauliflower. Adjust seasoning and add a little more cooking liquid if necessary.
Top with oat crumble and place under preheated grill for 5 minutes until crisp and golden.
Servings 4
- Amount Per Serving
- Calories 820
- % Daily Value *
- Total Fat 36.6g57%
- Saturated Fat 9g45%
- Total Carbohydrate 91g31%
- Dietary Fiber 12.7g51%
- Sugars 5.7g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 190°C and line a baking tray with baking paper.
Toss cauliflower with half the oil, season with salt and pepper and spread over baking tray. Roast for 20-25 minutes or until golden and remove from oven and set aside. Turn oven to medium-high grill.
At the same time, bring a medium pot of salted water to the boil and cook pasta according to package instructions, subtracting about 1-2 minutes from cooking time for al dente pasta. Reserve 1 cup cooking liquid, then drain.
Process oats and oregano together until it resembles a crumb, season and set aside.
In a blender or food processor combine half the roasted cauliflower with coconut milk, turmeric, walnuts and nutritional yeast. Set aside.
Add remaining oil to a large non-stick ovenproof frypan on medium-high heat and caramelise garlic for 2-3 minutes. Add pasta, cauliflower puree and half of the reserved cooking liquid. Stir for 2-3 minutes or until sauce thickens, before adding in remaining cauliflower. Adjust seasoning and add a little more cooking liquid if necessary.
Top with oat crumble and place under preheated grill for 5 minutes until crisp and golden.
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Preheat oven to 190°C and line a baking tray with baking paper.
Toss cauliflower with half the oil, season with salt and pepper and spread over baking tray. Roast for 20-25 minutes or until golden and remove from oven and set aside. Turn oven to medium-high grill.
At the same time, bring a medium pot of salted water to the boil and cook pasta according to package instructions, subtracting about 1-2 minutes from cooking time for al dente pasta. Reserve 1 cup cooking liquid, then drain.
Process oats and oregano together until it resembles a crumb, season and set aside.
In a blender or food processor combine half the roasted cauliflower with coconut milk, turmeric, walnuts and nutritional yeast. Set aside.
Add remaining oil to a large non-stick ovenproof frypan on medium-high heat and caramelise garlic for 2-3 minutes. Add pasta, cauliflower puree and half of the reserved cooking liquid. Stir for 2-3 minutes or until sauce thickens, before adding in remaining cauliflower. Adjust seasoning and add a little more cooking liquid if necessary.
Top with oat crumble and place under preheated grill for 5 minutes until crisp and golden.
Servings 4
- Amount Per Serving
- Calories 820
- % Daily Value *
- Total Fat 36.6g57%
- Saturated Fat 9g45%
- Total Carbohydrate 91g31%
- Dietary Fiber 12.7g51%
- Sugars 5.7g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 190°C and line a baking tray with baking paper.
Toss cauliflower with half the oil, season with salt and pepper and spread over baking tray. Roast for 20-25 minutes or until golden and remove from oven and set aside. Turn oven to medium-high grill.
At the same time, bring a medium pot of salted water to the boil and cook pasta according to package instructions, subtracting about 1-2 minutes from cooking time for al dente pasta. Reserve 1 cup cooking liquid, then drain.
Process oats and oregano together until it resembles a crumb, season and set aside.
In a blender or food processor combine half the roasted cauliflower with coconut milk, turmeric, walnuts and nutritional yeast. Set aside.
Add remaining oil to a large non-stick ovenproof frypan on medium-high heat and caramelise garlic for 2-3 minutes. Add pasta, cauliflower puree and half of the reserved cooking liquid. Stir for 2-3 minutes or until sauce thickens, before adding in remaining cauliflower. Adjust seasoning and add a little more cooking liquid if necessary.
Top with oat crumble and place under preheated grill for 5 minutes until crisp and golden.