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!
Buffalo Cauliflower Mac [Vegan]
For the Sauce:
- 1 large russet potato, cut into 1-inch (2.5 cm) chunks
- 1 large carrot, cut into 1-inch (2.5 cm) chunks
- 2 1/2 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
For the Cauliflower:
- 1 head cauliflower, cored and cut into bite-size pieces
- Olive oil cooking spray, for the cauliflower
- 1 teaspoon garlic powder
- 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
For the Pasta:
- 16 ounces (454 g) elbow macaroni, or other small pasta
To Make the Sauce:
- In a medium saucepan over medium-high heat, combine the potato, carrot, and vegetable broth. Bring to a boil and cook for 15 to 20 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 season with salt. Blend until smooth. Set aside.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
To Make the Cauliflower:
- Arrange the cauliflower in a single layer on the prepared sheet.
- Spray the cauliflower with cooking spray and sprinkle with the garlic powder and salt.
- Roast for 20 minutes or until softened. 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 (you may want to use a new sheet of parchment) and arrange it in a single layer. Bake for 10 minutes more.
To Make the Pasta:
- 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.
- Drain well and return it to the pot.