I assumed the task of veganizing, not editing. If you think breadcrumbs on your baked pasta is blasphemous, may I direct you to a box of San Giorgio’s Protein Elbow Macaroni? Their contact information – and the conventional version of this recipe – are on the back 😉
I might add that this is Mac and Cheese with Cauliflower, not Cauliflower Mac and Cheese.
Mostly Luxurious
Dairy or otherwise, using sour cream in a mac and cheese sauce adds a slight tang and velvety mouthfeel. I suggest no changes here.
Yet as good as this sauce is, the dish overall is excessively saucy. I successfully tested using a whole head of cauliflower. I encourage you to try a whole box of pasta!
I’m also not sure baking is necessary. By the time you’re pouring cheesy elbows into your dish, they’re already hot and swimming in melted cheese; 12-15 minutes at 375°F/190°C does little to change anything.
Like I said, however, I’m only here to veganize. I recommend this mac and “cheese” for your taste buds, and the following changes for your sanity:
- Use frozen cauliflower florets
- Skip baking
- Increase amount of cauliflower to a whole head or pasta to a whole box (not both)
One of Four Themed Veganizations
The text above Baked Twirls Florentine provides background to this and two other related posts: Angel Hair with Tomatoes and Basil and Creamy Citrus-Herb Spinach Penne.
Basically, I stumbled upon a collection of recipes which allowed me to combine my product review winners and other go-to ingredients interacted in savory contexts. (I’d already meta-tested them in a sweet application, Make-It-Mine Cheesecake.)
Veganization: Cauliflower Mac and Cheese
Description
SEE: Note to learn why I recommend specific brands! I have a growing collection of reverse-engineered products in case you can't find them or simply want to make your own. (I stress growing because I may not have developed the recipe for the product you need yet.)
I assumed the task of veganizing, not editing. That said, I suggest one or more of the following adjustments:
- Use frozen cauliflower florets
- Skip baking
- Increase amount of cauliflower to a whole head or pasta to a whole box (not both)
I can say for sure that increasing the amount of cauliflower works! The other suggestions remain to be tested, but I'm confident they're risks worth taking.
Ingredients
Instructions
-
If time allows, bring produce, “dairy”, and any other chilled ingredients to room temperature.
Unlike other recipes, room temperature ingredients aren’t critical for this one. But bringing things up to room temperature is good practice! -
Preheat oven to 375°F/190°C, then grease a 9-in (23-cm) baking dish. Set aside.
-
Prepare produce. Set each aside separately.
-
- Destem and mince parsley.
- Obtain about 1 qt/L (600 g) bite-sized florets from cauliflower.
- Peel and trim onions and garlic.
- Dice onions.
- Mince garlic.
-
-
In a lg pot, heat 2 Tbsp (30 mL/28 g) oil over med-hi heat. Add breadcrumbs and stir about 3 min, until toasted. Remove from heat and mix in parsley, then transfer to a sm vessel and set aside.
-
In another lg pot, cook pasta to desired firmness according to package directions. Add cauliflower 3 min before time is reached, then drain and set aside.
-
Meanwhile, in pot from Step 4, heat remaining 2 Tbsp (30 mL/28 g) olive oil over med-hi heat. Add onions and stir about 8 min, until translucent and soft. Add garlic and stir 1 min more.
-
Reduce heat to med, then mix in sour “cream”, “milk”, and nutritional yeast. Melt in “cheese(s)” a handful at a time.
-
Add pasta and cauliflower, then season with salt and pepper. Pour into prepared casserole and bake 12-15 min, until bubbly.
-
Serve sprinkled with seasoned breadcrumbs (from Step 4).
