Creamy Vegan Macaroni and Miso-Cauliflower 'Cheese'
This was my latest attempt to recreate a traditional recipe in a plant-based format. Cauliflower is a very trendy ingredient right now, and if cooked and pureed correctly, can mimick a white cheddar cheese sauce. White miso paste adds umami.
Start with the following:
1 standard head of cauliflower (20oz by weight) chopped
1 each vegetable boullion cube
2 cups almond milk, original
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 Tablespoon white miso paste
1/4 teaspoon kosher salt
Combine all ingredients into a sauce pan and bring to a boil. Reduce to a simmer and cook until cauliflower is tender.
Cook 1 pound of your favorite Mac & Cheese pasta in standard salted water.
Meanwhile the cauliflower cooks, prepare the seasoned crumb topping.
1/4 cup panko bread crumbs
1/4 cup Italian bread crumbs
4 Tablespoons Smart Balance Buttery Spread Original (vegan) melted
1 teaspoon Italian seasoning
Combine all ingredients in a mixing bowl and toss to thoroughly incorporate.
When cauliflower is tender, puree with immersion blender. Combine with cooked, drained pasta and toss thoroughly. Add pasta and sauce combination to standard sized cast-iron skillet and sprinkle crumb topping evenly on the top of the casserole. Season with six turns of cracked black pepper from a fresh pepper mill.
Bake in a convection oven at 375° for 10-12 minutes or until golden-brown.