Vegan Dishes For Late-Summer BBQs By Two Spoons: Cauliflower Mac & Cheese

Toronto-based Hannah Sunderami, founder of the popular Two Spoons vegan blog and app, is joining Vita Daily for the final weeks of summer, to share a series of delicious plant-based recipes for late summer (perfect for summer BBQs or cookouts!)—like this Cauliflower Mac and Cheese. Enjoy! —Vita Daily

Cauliflower Mac and Cheese

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 35 minutes
Serves: 6

2 cups cauliflower florets
2 tbsp coconut oil
1 shallot finely chopped
2 cloves garlic finely chopped
1 1/2 cup unsweetened almond milk
1/4 cup nutritional yeast
1 tbsp Dijon mustard
1 tbsp white miso
1 tsp fine sea salt
Pinch turmeric (optional for colour)
1 cup cashews
Pinch pepper for sprinkling
Pinch paprika for sprinkling (optional)
1 lb macaroni noodles

Chop the cauliflower florets into small pieces and set aside. Bring a large pot of water to a boil (for the macaroni noodles). Melt the coconut oil in a large deep skillet on medium heat. Add the chopped shallot and garlic and cook to soften, 5 mins. Pour in the almond milk, nutritional yeast, Dijon mustard, miso, sea salt and turmeric. Bring to a simmer on medium-high heat and whisk to combine. Add the chopped cauliflower florets and cashews into the skillet and simmer, with the lid on, until the cauliflower is very soft, 15 minutes. Transfer to a high speed blender and blend until smooth. Then pour the cheese sauce back into the skillet. Meanwhile, cook the pasta noodles until al-dente, about 7 mins. Scoop the cooked noodles into the skillet with the sauce and mix everything to combine. Serve in bowls and sprinkle with pepper and paprika.

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