(Disclaimer: Recipe contains affiliate links.)
When you want Mac 'n Cheese without a flare-up. (If you've got something against cauliflower, go ahead and use organic brown rice macaroni noodles!)
Avocado spray oil for baking dish
20 oz. bag of ready to eat cauliflower florets
⅔ c plain Kite Hill vegan cream cheese (pictured below)
1 c soy-free vegan cheddar cheese shreds + more for garnish (pictured below)
1 ¼ c organic chicken or vegetable broth
¼ t organic onion powder
¼ t sea salt
Pinch of black pepper
Preheat oven to 450°F and grease a baking dish with avocado spray oil.
Bring a medium pot of water to a boil then add cauliflower and cook until just tender. Strain and set aside.
Place vegan cream cheese and next 5 ingredients in the pot you cooked the cauliflower in and bring to a boil. Cook, stirring often, until cheese melts then puree with a stick blender until smooth.
Coat cauliflower in cheese sauce then taste and adjust seasoning by adding more salt or pepper if needed. Pour into a greased baking dish and top with more vegan cheddar. Bake at 450°F oven until cheese melts and sauce is bubbly (about 10 minutes).
Got 30 seconds?
Check out this quick video on how it's made!