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Creamy Cauliflower Mac (Dairy-Light)

A healthier, dairy-light take on classic macaroni and cheese featuring a velvety cauliflower-based sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 head cauliflower, cut into small florets approx. 600g
  • 8 oz whole wheat macaroni pasta 225g
  • 2 tbsp extra virgin olive oil
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup low-sodium vegetable broth
  • 1/2 cup unsweetened almond milk
  • 1/2 cup nutritional yeast 50g
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground turmeric
  • 1/2 cup shredded sharp white cheddar cheese 50g
  • 1 tbsp fresh chives, thinly sliced
  • sea salt and black pepper to taste

Equipment

  • Large pot
  • Steamer basket
  • Large skillet
  • High-speed blender

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the macaroni until al dente; drain and set aside.
  2. Steam the cauliflower florets in a steamer basket until fork-tender.
  3. Heat olive oil in a large skillet over medium heat and sauté the diced onions until translucent and golden-brown.
  4. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
  5. Combine steamed cauliflower, vegetable broth, almond milk, nutritional yeast, paprika, and turmeric in a high-speed blender and blend until velvety smooth.
  6. Pour the sauce back into the skillet over low heat until it bubbles gently.
  7. Fold in the cooked macaroni and shredded white cheddar, stirring until the cheese is melted and the pasta is coated.
  8. Remove from heat, season with salt and pepper, and garnish with fresh chives.

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over low heat with a splash of almond milk.