Cauliflower “Mac N’ Cheez”

by Carolyn Scott-Hamilton

dairy free cauliflower mac n cheez

Comfort food is always welcomed! Unfortunately, our favorite comfort foods can be bad for our long term health and our waistline so it’s always fun to have hints of comfort food in dishes that are a tad bit healthier. I love my cauliflower mac n’ cheese as the cauliflower is used in place of pasta, making it naturally gluten free and sneaking in a great veggie! You can also mix in broccoli or even some smoky tempeh for added protein with a flavorful kick! I hope you enjoy it!

Cauliflower "Mac N’ Cheez"
Ingredients
  • Salt, for water
  • 1 large head cauliflower, cut into small florets
  • Coconut oil, to coat the pan
  • 1 cup dairy free heavy cream (dairy free heavy cream = 1 block of organic silken tofu (12-ounces) and ½ cup of plain almond milk. Blend in blender until thick and creamy and there are no more lumps )
  • 2 teaspoons Dijon mustard
  • 2 tablespoons nutritional yeast
  • Salt and pepper, to taste
  • ½ teaspoon freshly minced garlic
  • Gluten free bread crumbs, for topping
Instructions
  1. Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
  2. Coat the baking dish well with coconut oil.
  3. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
  4. Bring the heavy cream to a simmer in a small saucepan, and whisk in the mustard until smooth.
  5. Stir in salt, pepper, nutritional yeast and garlic and whisk just until well combined, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine.
  6. Add any mix-ins you would like, mixing well to fully coat and incorporate.
  7. Sprinkle bread crumbs, then bake until browned and bubbly hot, about 15 minutes.

About the author...

  is an award winning special diet and green living and travel expert, author of the The Healthy Voyager's Global Kitchen: 150 Plant-Based Recipes From Around the World, media spokesperson, holistic nutritionist, chef and television personality, and is a respected figure in the world of healthy lifestyle as well as special diet cooking and nutrition.

{ 4 comments… read them below or add one }

yogaandbacon July 12, 2013

this sounds so good, but im trying to brainstorm what i could use instead of tofu if i need it to be soy-free too?? any ideas??

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Brad July 13, 2013

If organic tofu isn’t an option, you could try using creamed coconut (http://amzn.to/11LJqYz) and see that goes for you. We’d love to hear how it works!

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Luna September 12, 2013

I’ve never used nutritional yeast before is there a good brand I should look for? Also, I try not to eat soy unless it is traditionally fermented. Is there a brand prepared that way? Otherwise, is there a substitute?

Reply

Brad September 16, 2013

Hi Luna. To tell you the truth, we’ve always purchased nutritional yeast out of the bulk bins. It’s a very standardized product and we don’t know of a particular brand that stands out. We practice the same stance on soy. While tofu is not technically fermented, it is a traditional food that has been consumed for thousands of years. We shop for brands that use organic soy beans so they’re not genetically modified, and we try to find small or local brands that take the time to make small batches using traditional methods. That’s not very specific, but hopefully it helps a little!

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