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]

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Serves

4-6

Cooking Time

60

Ingredients

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
  • Salt

For the Cauliflower:

  • 1 head cauliflower, cored and cut into bite-size pieces
  • Olive oil cooking spray, for the cauliflower
  • 1 teaspoon garlic powder
  • 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

For the Pasta:

  • 16 ounces (454 g) elbow macaroni, or other small pasta

Preparation

To Make the Sauce:

  1. 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.
  2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

To Make the Cauliflower:

  1. Arrange the cauliflower in a single layer on the prepared sheet.
  2. Spray the cauliflower with cooking spray and sprinkle with the garlic powder and salt.
  3. 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:

  1. 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.
  2. Drain well and return it to the pot.

Nutritional Information

Per Serving: Calories: 120 | Carbs: 12 g | Fat: 0 g | Protein: 7 g | Sodium: 255 mg | Sugar: 1 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Vegan Mac and Cheese, Robin Robertson

See My Recipes

Who says vegans can't have macaroni and cheese? In this inspiring volume by best-selling vegan author Robin Robertson, you will find more than 50 awesome plant-based recipes for deeply flavorful dishes that take this timeless comfort food in exciting new directions. Like most people, chances are you’ve eaten a lot of macaroni and cheese in your life. If you’re new to a plant-based diet, you might be wondering if you can still enjoy this comforting meal. You’ll be happy to know the answer is “Yes!” Robin shows you how to make what she calls Mac Uncheese—rich, delectable pasta dishes featuring vegan cheese sauces that start with plant milks, vegetables, and nuts as their base ingredients. Using these sauces—or, if you prefer, using store-bought vegan cheese—you can make many tempting variants of the cheesy pasta dish, from the familiar and homey, such as Mom's Classic Mac UnCheese, to the globally adventuresome, such as Indian Curry Mac or Salsa Mac and Queso.

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