This is one of my all-time favorite recipes from Vegetarian Times magazine. I while back I was looking for recipes that could replace pasta and stumbled across this one. I've made it several times, with cheddar as the recipe calls for, as well as with Daiya cheddar-style shreds, a vegan cheese. (OK, I must admit, vegan cheese is not for everyone. But I have definitely acquired a taste for it.). Cheddar works just fine.
Here's the recipe for: Mac-and-Cheese-Style Cauliflower, this week's Recipe of the Week.
It's relatively easy to make - with only 10 ingredients and three primary steps. Keep in mind that the recipe calls for fresh bred crumbs which is super-easy. In fact, it's so easy, you may never buy breadcrumbs again. You simply put pieces of bread into a food processor and whirl away until you get the consistency you want. Sometimes recipes suggest using fresh bread (like tho sone does), sometimes lightly toasted. I've used both with success.
This recipe also calls for a large head of cauliflower (the star of the show) cut into medium florets. It make about 8 cups. It can take a while to cut a head of cauliflower into that many smaller pieces, so factor that into your recipe time. I usually give myself a good 15-20 minutes to cut and boil (step 1 in the recipe) the cauliflower florets.
You cook the main ingredients on the stovetop for about 8-10 minutes and bake (after covering with the breadcrumbs) for about another 30 minutes. So all together I set aside about an hour to make this dish.
It also uses nutritional yeast - not a super-common ingredient in most kitchens. It's a flaky ingredient that's used as a vegan cheese replacement for when you might use sprinkles - like over pasta, veggies, or popcorn. It's become much easier to find in recent years. And any health food store (and many mainstream grocery stores) will have it.
For some of you, this recipe may feel a little "out there". Believe me, give it a try and you'll love it! It's chees-y good and warm - and even healthy!