Cauliflower Mac and Cheese
Creamy cauliflower mac and cheese is a lightened up version of everyone’s favourite comfort food side dish. Bonus: this version is vegan too!
Ingredients
- 1 head of cauliflower 2 pounds, 900 g
- 1 cup golden potatoes chopped (6 ounce, 170g)
- ½ cup sweet potato chopped (3 oz, 85 g)
- ½ cup raw cashews 3 oz, 75 g (to be soaked in hot water)
- ½ cup water not the same as the hot water above
- 3 tablespoons nutritional yeast 17 grams
- 1 tablespoon fresh lemon juice 14 grams
- 2 tablespoons olive oil 26 grams
- 1 teaspoon Dijon mustard 6 grams
- 1 teaspoon garlic powder 2.5 grams
- ½ teaspoon onion powder 1.6 grams
- 1 ½ teaspoons salt 7 grams
- 2 tablespoons panko breadcrumbs 10 grams
- 1 tablespoon chopped parsley for garnish
Instructions
- Cut the cauliflower into small florets. Bring a pot of water to a boil and add a pinch of salt. Cook the cauliflower florets in boiling water for about 10 minutes or until they are tender. Drain and set aside.
- In a separate pot, bring water to a boil. Add chopped golden potatoes and sweet potatoes. Cook them for about 15 minutes or until they are tender. Drain and set aside.
- Soak cashew with hot water for at least 30 minutes. Rinse and drain.
- In a high-speed blender, combine the cooked golden potatoes, sweet potatoes, soaked cashews, water, nutritional yeast, olive oil, Dijon mustard, garlic powder, onion powder, salt, and fresh lemon juice. Blend until smooth. Taste the mixture and adjust the seasonings as needed.
- Preheat your oven to 400°F (200°C).
- Pour the sauce over the cooked cauliflower and mix everything to be evenly coated with the sauce.
- Transfer the mixture to an 8x8-inch baking dish (or 11x7-inch) and sprinkle the panko breadcrumbs on top.
- Bake the cauliflower mac and cheese in the preheated oven for about 10 minutes. Sprinkle with chopped parsley. Serve and enjoy!
Notes
To store: Transfer any leftover mac and cheese to an airtight container. Refrigerate for up to 3 days and gently reheat in the microwave or on the stovetop until it’s warmed through.
To freeze: Transfer to an airtight freezer-safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat according to the instructions above.
Nutrition
Calories: 293kcal | Carbohydrates: 33g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 983mg | Potassium: 987mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2445IU | Vitamin C: 84mg | Calcium: 64mg | Iron: 3mg