Sriracha Cauliflower Mac n Cheese
Sunday, March 1, 2020
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"Y’know, I was going to write this recipe using pasta, but then I got to thinkin’ about how I made this book for people who love veggies. So I swapped cauliflower for the pasta, and it turned out great! For those who simply want pasta and will kill anyone who gets in their way, feel free to use 8 ounces of elbow macaroni, cooked until al dente, in place of the cauliflower.
Ingredients
Vegetarian
∙ Serves 4
Produce
1 large head Cauliflower
1 Flat-leaf parsley, fresh
1/2 Sweet onion, small
Refrigerated
2 cups Nondairy milk, unsweetened
Condiments
1 tsp Mustard, dry
1/4 cup Sriracha
Baking & Spices
1/4 cup All-purpose flour
1/2 tsp Black pepper, freshly ground
3 tbsp Cornstarch
1 1/2 tsp Kosher salt
1/2 tsp Nutmeg, ground
3/4 cup Nutritional yeast flakes
Oils & Vinegars
4 tbsp Coconut oil or extra virgin olive oil
Nuts & Seeds
3/4 cup Cashews, raw whole
1/4 cup Sunflower seed, raw kernels
Bread & Baked Goods
1 cup Panko bread crumbs
Ingredients
Vegetarian
∙ Serves 4
Produce
1 large head Cauliflower
1 Flat-leaf parsley, fresh
1/2 Sweet onion, small
Refrigerated
2 cups Nondairy milk, unsweetened
Condiments
1 tsp Mustard, dry
1/4 cup Sriracha
Baking & Spices
1/4 cup All-purpose flour
1/2 tsp Black pepper, freshly ground
3 tbsp Cornstarch
1 1/2 tsp Kosher salt
1/2 tsp Nutmeg, ground
3/4 cup Nutritional yeast flakes
Oils & Vinegars
4 tbsp Coconut oil or extra virgin olive oil
Nuts & Seeds
3/4 cup Cashews, raw whole
1/4 cup Sunflower seed, raw kernels
Bread & Baked Goods
1 cup Panko bread crumbs