Did you know July 14 is National Mac and Cheese Day? I can’t think of a better way to celebrate this classic comfort food that to enjoy some delicious vegan mac and cheese.
In honor of this special day, I’m sharing one of my favorite recipes from my upcoming book, Vegan Mac & Cheese. In the coming weeks, I’ll be providing sneak peeks of what’s inside the book. For now, enjoy this recipe for Buffalo Cauliflower Mac and celebrate National Mac and Cheese Day.
Buffalo Cauliflower Mac
Buffalo cauliflower has been making the rounds, so it should come as no surprise that it turns up in a mac uncheese. The cheesy, saucy macaroni is a perfect foil for the spicy hot cauliflower.
1 large russet potato, cut into 1-inch (2.5 cm) chunks
1 large carrot, cut into 1-inch (2.5 cm) chunks
21/2 cups (600 ml) vegetable broth
2/3 cup (40 g) nutritional yeast
2 tablespoons (30 ml) tamari
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 head cauliflower, cored and cut into bite-size pieces
Olive oil cooking spray
1 teaspoon garlic powder
1/4 teaspoon salt
1/3 cup (80 ml) hot pepper sauce, preferably Frank’s RedHot
4 tablespoons (56 g) vegan butter, melted
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon paprika
16 ounces (454 g) elbow macaroni, or other small pasta shape
Sauce: In a medium saucepan over medium-high heat, combine the potato, carrot, and vegetable broth. Bring to a boil and cook for 15 minutes, or until the vegetables are tender when pierced with a fork. Carefully transfer the mixture to a blender or food processor. Add the nutritional yeast, tamari, onion powder, and garlic powder, and salt. Blend until the sauce is smooth. Tasste and add more salt if needed. Set aside.
Cauliflower: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the cauliflower in a single layer on the prepared pan. Spray the cauliflower with cooking spray, then and sprinkle with the garlic powder and salt. Roast for 20 minutes, then transfer to a large bowl and add the hot sauce, butter, vinegar, and paprika. Stir well to coat. Return the cauliflower to the baking sheet and arrange it in a single layer. Bake for 10 minutes longer.
Macaroni: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Cook the macaroni in a pot of boiling salted water until it is al dente. Drain well and return it to the pot. Stir in the reserved sauce and place the pot over low heat. Cook over low heat for a few minutes to heat through. Stir in the buffalo cauliflower and gently stir to combine. Serve hot.