Vegan garlic mac & 'cheese'
½ tsp, plus more for salting water
½ pound(s), (about 1/4 large head), broken into florets
¼ pound(s), (about 1 heaping cup)
3 clove(s), or 4, thinly sliced
Plain unsweetened almond milk
Roasted red peppers (packed in water)
1 Tbsp, chopped
Fresh lemon juice
¼ tsp, coarsely ground
⅛ tsp, (1 pinch), plus more for garnish
- Bring large pot of water to boil. Generously salt boiling water. Add cauliflower and cook until tender, 3 to 5 minutes. Using small mesh strainer or slotted spoon, scoop out cauliflower, shaking off excess water. Transfer cauliflower to food processor or blender. Return water to boil. Add macaroni to boiling water and cook according to package directions. Drain macaroni, reserving 1⁄2 cup cooking water.
- Meanwhile, coat large nonstick skillet with nonstick spray and heat over medium-low. Add garlic and stir until golden brown, 2 to 3 minutes. Transfer to food processor. Add yeast, almond milk, flour, red peppers, 2 tsp lemon juice, onion powder, mustard powder, black pepper, pinch of paprika, pinch of cayenne, and 1⁄2 tsp salt to processor and blend until smooth. Transfer purée to skillet and cook over medium heat, stirring continuously, until thick, 2 to 3 minutes. Stir in macaroni, adding reserved cooking water to thin sauce if needed. Garnish with more smoked paprika.
- Serving size: 1 generous cup