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Vegan Cauliflower Macaroni and Cheese

Cauli Mac and Cheese
My family has never been a fan of cauliflower. It's been my goal with becoming 100% plant-based to venture out and try new recipes for things we never liked in hopes they will be within regular meal rotation.  This recipe turned out much better than I expected! Don't be afraid if you're not a cauli-fan - the typical strong taste gets cooked out and makes the casserole creamy and delicious! This can easily be adapted if you are still incorporating dairy in your lifestyle (see Tips). 

Serving Size:    6         Prep Time:   40 minutes         Cook Time:   40 minutes 



  • 8 c. water
  • 2.5 c cauliflower florets, chopped
  • 1 c. cooked lentil and/or chickpea pasta, elbow or shells
  • 1.5 c non-dairy milk (thicker one like Silk Ultra or oat)
  • 3 TB gluten free flour
  • 1/4 - 1/2 tsp salt and pepper, to taste
  • 2 c. shredded vegan cheese 
  • 1/4 c. Luptopia Protein crumbles 
  • 2-3 TB Nutritional Yeast


  1. Preheat oven to 350 degrees F.
  2. In large pot, boil water, adding in cauliflower and pasta. Cook 1-2 minutes less than the package recommends.
  3. Drain and return to pot on burner (with heated turned off). 
  4. In a small to medium pot, whisk with low heat the milk, flour until combined.
  5. Add in about 3/4th of the shredded cheese to milk mixture until melted (if drier, you can also add a bit more milk by TB or, if desired, vegan butter). 
  6. Combine pasta and cauliflower mix with cheese mixture until evenly coated. Add any remaining seasoning desired (extra salt/pepper or other seasonings).
  7. In 8x8 greased dish, spread mixture evenly and top with legume crumbles nutritional yeast, and remaining vegan shreds pressing gently into sauce
  8. Bake 30-40 minutes , uncovered until bubbly and crumbles are slightly toasted. 
  9. Serve hot and enjoy! Keep leftovers in fridge for consumption within 5-7 days. 


- With lentil or chickpea pasta, cooking less time than the box recommends prevents it from being mushy/gummy. If you are not 100% plant-based/vegan, you can use any pasta you like as some people enjoy traditional pasta, but it is encourage that you cook 1-2 minutes less than the box directs. 

- You can use regular gluten free flour or even whole wheat flour (has added gluten)

- You can easily substitute pasta for cubed or sliced potatoes, which will make the recipe be more like an Au Gratin. 


NOTE: If you still incorporate dairy in your lifestyle, feel free to sub regular dairy cheese and parmesan (in place of nutritional yeast) at a 1:1 ratio.Recipe is a modified version of Cauliflower Mac and Cheese dish by Chocolate Covered Katie