Cauliflower florets are smothered in a creamy, dairy-free cheese sauce that instantly evokes memories of this childhood classic with a healthy makeover.
To get started, grab a head of cauliflower and break it into bite-sized florets. These will be the much healthier vessel to hold the Paleo “cheese” sauce. The florets are boiled to tenderize while the ingredients for the sauce are prepared. This sauce houses an insane amount of nutritional goodness.
Carrots are the base along with raw cashews. Together they are boiled until very soft and transferred into a blender with almond milk, nutritional yeast, yellow mustard, paprika, garlic and onion powder. Once blended, the ingredients form a smooth and creamy sauce packed with cheesy flavor.
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The sauce is poured onto the cauliflower florets and broiled to heat, merging the flavors of the cheese with the sauce. You can broil the cauliflower mac until it’s just starting to bubble or, my personal favorite, leave it in a little bit longer to get a lightly browned crispiness to the top, which makes the recipe extra decadent. Finish with chopped scallions for a colorful garnish.
Tip: Just like traditional mac n’ cheese, this recipe can be taken to the next level with add-ins like crumbled bacon or hatched green chilies.
Healthy Cauliflower 'Mac and Cheese' Recipe
Healthy Cauliflower 'Mac and Cheese' Recipe
Jennafer AshleyIngredients
- 1 head of cauliflower, cut into bite-sized florets
- 1 cup unsweetened almond milk
- 1 cup baby carrots
- 1/2 cup raw cashews
- 2 T nutritional yeast
- 2 T yellow mustard
- 1 t paprika
- 1/2 t garlic powder
- 1/2 t onion powder
- 1 T chopped scallions, plus more for garnish
- 1 t sea salt
Instructions
- Begin by bringing 2 cups of water to a low boil in a medium-sized pot. Add cauliflower florets and boil 10 minutes, covered, to tenderize. Drain and set aside.
- While the cauliflower steams, combine cashews and carrots in a separate small pot with enough water to cover. Bring to a boil and reduce heat to simmer. Cover and simmer for 10-12 minutes or until carrots are soft.
- Drain carrots and cashews. Place into a blender with almond milk, nutritional yeast, mustard, onion powder, garlic powder, paprika and sea salt. Blend until smooth and creamy.
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