This spin on traditional mac ‘n’ cheese will surely please everyone at your Holiday table. It’s creamy, it’s easy, and it’s so good for you, too! This recipe is gluten free and dairy free but never free on flavor.
1medium head of cauliflower, (about 1½ pounds) cut into bite-size florets
1cube vegetable bouillon
2 cupsunsweetened almond milk
3 tablespoonstapioca flour
1⁄3 cupunsweetened almond milk
1⁄3 cupgluten-free breadcrumbs, optional
2 teaspoonsNatural Grocers Brand Extra Virgin Olive Oil, optional
2⁄3 cupNutritional Yeast
1 dashNatural Grocers Brand Bulk Organic Turmeric, for color
1 tablespoonsherry vinegar
1 cupvegan cheddar style shreds
Natural Grocers Brand Real Salt, to taste
Natural Grocers Brand Bulk Organic Ground Black Pepper, to taste
Preheat oven to 350° F.
Bring two cups of almond milk and the bouillon cube to boil in a large saucepan. Add the cauliflower florets and reduce heat to maintain a simmer. Cover and simmer for 5 minutes.
While cauliflower is cooking, combine the remaining 1/3 cup of almond milk with the tapioca in a small bowl and mix until no lumps remain. In a separate small bowl combine the breadcrumbs, olive oil, sea salt and pepper. Set both aside.
Once the cauliflower is parcooked, add the nutritional yeast, vinegar and turmeric to the pan, stir well to combine. Add the cheddar style shreds and mix well.
Stir the tapioca mixture to ensure it hasn’t separated and then pour it into the cauliflower and stir to combine. The mixture will thicken as you stir.
Transfer the mixture to an 8 x 8-inch baking dish and top with the prepared breadcrumbs. Bake for 20-25 minutes until bubbling and light brown on top.