CAULIFLOWER “MAC AND CHEESE”
- 3 cups cubed butternut squash
- 2 cloves garlic, unpeeled
- 1 teaspoon olive oil
- 2/3 cup cashews, soaked for minimum 4 hours
- 1/2 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon turmeric
- 3 tablespoons nutritional yeast
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 – 1 1/3 cup almond milk (I used coconut milk)
- “Pasta”
- 1 large head cauliflower – approx 5 cups florets
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh parsley
Preheat the oven to 175 ºC (I set my oven to 180 ºC)
Place the cubed butternut squash and unpeeled garlic cloves on a baking sheet, drizzle with olive oil and bake in the oven for 35 to 40 minutes until the butternut squash is tender and golden in color.
Peel the garlic cloves and place them in a blender along with the butternut squash, cashews, lemon juice, mustard, turmeric, nutritional yeast and almond milk. Blend until completely smooth and creamy.
Remove the stem of the cauliflower and cut the head into small bite sized florets. Toss the florets in the olive oil and salt and lay them out evenly on the baking sheet. Bake in the oven for 12 to 15 minutes until slightly tender.
Place the cooked cauliflower in a serving dish and pour the sauce over top. Gently toss to coat the florets in the sauce and sprinkle with fresh parsley before serving.
Notes:
This is a really yummy “cheese sauce” which can be used over pasta, baked potato or veggies instead of the traditional white sauce.
Photo: Lesdee Gloak Bam
