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Vegan Cauliflower n’ Cheeze
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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.
4
1
medium head of cauliflower, (about 1½ pounds) cut into bite-size florets
1
cube vegetable bouillon
2
cups
unsweetened almond milk
3
tablespoons
tapioca flour
1⁄3
cup
unsweetened almond milk
1⁄3
cup
gluten-free breadcrumbs, optional
2
teaspoons
Natural Grocers Brand Extra Virgin Olive Oil, optional
2⁄3
cup
Nutritional Yeast
1
dash
Natural Grocers Brand Bulk Organic Turmeric, for color
1
tablespoon
sherry vinegar
1
cup
vegan 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.
- Let stand for 10 minutes before serving.