Cauliflower Mac and Cheese (Vegan)

17 Shares
0
0
17

This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #CheckOutOurBackside #GreenMountainGringo #FeastOfFlavor

This creamy cauliflower mac and cheese recipe is made with roasted cauliflower, white beans, Green Mountain Gringo® Medium Salsa, and a whole head of roasted garlic. It’s a delicious and comforting vegan mac and cheese recipe.

For this recipe, we used Green Mountain Gringo® Medium Salsa and we’re so grateful to Green Mountain Gringo® for sponsoring this post. Adding salsa to this recipe really boosts the flavor. Use their store locater to see where you can purchase Green Mountain Gringo® products.

cauliflower mac and cheese in a bowl with a jar of salsa

Why You’ll Love this Cauliflower Mac and Cheese

This vegan cauliflower mac and cheese is a wonderful, healthy way to enjoy the deliciousness of a classic dish, while still keeping it plant-based.

The roasted cauliflower (with spices), whole head of garlic, onion, salsa, white beans, and nutritional yeast combine to make a delicious, creamy pasta sauce that has a balanced, deep flavor.

Topping it with panko adds the crispy crunch layer we love on a traditional baked mac and cheese and is essential for this dish.

Vegan Mac and Cheese Ingredients

Here’s what you’ll need to make this recipe.

  • 1/4 cup Green Mountain Gringo® Medium Salsa
  • 1 whole head of garlic
  • 2 tablespoons + 1 teaspoon olive oil
  • 1 head of cauliflower
  • 1 pound macaroni or other tube pasta
  • 1 yellow onion, diced
  • 2 teaspoons salt, divided
  • 2 teaspoons paprika
  • 1 teaspoon freshly ground black pepper
  • 1 can white beans, rinsed and drained
  • 2 tablespoons nutritional yeast (optional)
  • 1/2 cup panko breadcrumbs
  • optional – chopped parsley 
ingredients for vegan mac and cheese

How to Make this Vegan Mac & Cheese

Here’s how to make this recipe. Don’t forget to save the pasta water – it really brings the sauce together!

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment or a silicone baking mat. 
  2. Peel and discard the papery outer layers of the garlic, leaving the head and cloves intact with a layer of skin. 
  3. Cut 1/4 inch off the top of the garlic, exposing the tops of the cloves. Rub with 1 teaspoon of olive oil and then cover with aluminum foil. Place on the baking sheet. 
  4. Cut the onion in half and place it cut side down on the baking sheet.
  5. Cut the head of cauliflower into 1-inch pieces and drizzle with the remaining olive oil. Then toss with 1 teaspoon of salt, paprika, and pepper. 
  6. Spread the cauliflower out on the baking sheet the garlic is on and place in the oven for 30 minutes. 
  7. Meanwhile, bring a large pot of salted water to a boil and cook the macaroni according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta. 
  8. When the cauliflower, garlic, and onion are done cooking, remove them from the oven and squeeze the garlic cloves out of their skins. 
  9. Reduce oven temperature to 325 degrees F. 
  10. Combine the cauliflower, garlic, onion, remaining salt, white beans, Green Mountain Gringo® Medium Salsa, nutritional yeast (this is optional, skip if you don’t have it), and reserved pasta water in a high-speed blender or food processor and blend till fully combined. 
  11. Stir the cauliflower sauce into the cooked pasta to combine. Then spread the pasta out in a 9×13 inch pan. Sprinkle the panko across the top. Bake for 15 to 20 minutes or until the panko is lightly browned. 
  12. Remove from the oven and allow to rest for 5 minutes before serving. 
  13. Optional – top with parsley or additional nutritional yeast. 
onion, cauliflower, and garlic on a baking sheet
vegan mac and cheese ingredients in a blender
vegan mac and cheese sauce in a blender

Why You Should Add Green Mountain Gringo® Salsa to Mac & Cheese

We used Green Mountain Gringo® Medium Salsa in this post because we love their high quality and health-conscious products.

Green Mountain Gringo® encourages customers to “Check Out Our Backside” – by flipping over the product and looking at the ingredient label. What you’ll find with their salsa is a bunch of fresh ingredients – like tomatoes, onions, tomatillos, cilantro, garlic, and sea salt.

Their salsa tastes great served alongside their Green Mountain Gringo®​ Original Tortilla Strips, but we loved using it in this recipe to add a little heat and lots of flavor. Salsa in mac and cheese helps to brighten up an otherwise heavy dish with a little acid.

Other Vegan Recipes You’ll Love

We love a plant-based recipe. Here are some of our favorites we think you’ll enjoy.

  • Chana Masala – an easy chickpea and tomato recipe that takes just over 30 minutes to make.
  • Awesome Vegan Chili Recipe – a chili with a nice, smoky flavor from the medley of spices that doesn’t have to simmer for very long – making this a perfect weeknight recipe. 
  • Vegan Sushi Recipe – a fun and colorful plant-based sushi recipe.

Tips for this Recipe

  • Save a cup of the pasta water before you drain your pasta. You’ll use 1/2 cup for this recipe. If your sauce is too thick to blend in the blender, you can always add additional water.
  • We’ve suggested topping this recipe with parsley, but you could also use sage, rosemary, or any other herb you like.
Yield: 6 to 8 Servings

Cauliflower Mac and Cheese

Cauliflower Mac and Cheese

This creamy cauliflower mac and cheese recipe is made with roasted cauliflower, white beans, salsa, and a whole head of roasted garlic. It's a delicious, vegan mac and cheese recipe.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 40 minutes

Ingredients

  • 1 whole head of garlic
  • 2 tablespoons + 1 teaspoon olive oil
  • 1 head of cauliflower
  • 1 pound macaroni or other tube pasta
  • 1 yellow onion, diced
  • 2 teaspoons salt, divided
  • 2 teaspoons paprika
  • 1 teaspoon freshly ground black pepper
  • 1 can white beans, rinsed and drained
  • 2 tablespoons nutritional yeast (optional)
  • 1/4 cup Green Mountain Gringo® Medium Salsa
  • 1/2 cup panko breadcrumbs
  • optional - chopped parsley

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment or a silpat. 
  2. Peel and discard the papery outer layers of the garlic, leaving the head and cloves intact with a layer of skin. 
  3. Cut 1/4 inch off the top of the garlic, exposing the tops of the cloves. Rub with 1 teaspoon of olive oil and then cover with aluminum foil. Place on the baking sheet. 
  4. Cut the onion in half and place it cut side down on the baking sheet.
  5. Cut the head of cauliflower into 1-inch pieces and drizzle with the remaining olive oil. Then toss with 1 teaspoon of salt, paprika, and pepper. 
  6. Spread the cauliflower out on the baking sheet the garlic is on and place in the oven for 30 minutes. 
  7. Meanwhile, bring a large pot of salted water to a boil and cook the macaroni according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta. 
  8. When the cauliflower, garlic, and onion are done cooking, remove them from the oven and squeeze the garlic cloves out of their skins. 
  9. Reduce oven temperature to 325 degrees F. 
  10. Combine the cauliflower, garlic, onion, remaining salt, white beans, salsa, nutritional yeast (this is optional, skip if you don’t have it), and reserved pasta water in a high-speed blender or food processor and blend till fully combined. 
  11. Stir the cauliflower sauce into the cooked pasta to combine. Then spread the pasta out in a 9x13 inch pan. Sprinkle the panko across the top. Bake for 15 to 20 minutes or until the panko is lightly browned. 
  12. Remove from the oven and allow to rest for 5 minutes before serving. 
  13. Optional - top with parsley or additional nutritional yeast. 

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 336Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 1338mgCarbohydrates: 63gFiber: 10gSugar: 6gProtein: 16g

17 Shares
Leave a Reply

Your email address will not be published. Required fields are marked *