Cauliflower is literally the crumbiest vegetable to chop. So, don’t chop it! Core it, boil it, season it, and bake it for a mess-free experience of this ultra-healthy crucifer.
The seasonings herein prepare cauliflower to be blended into a creamy sauce for baked pasta. I won’t say “roux for mac-n-‘cheese” because it’s definitely not! However, with each bended noodle cradling this profoundly flavorful and velvety purée, my Cauliflower Mac is comforting nevertheless.
Whole-Roasted Cauliflower Mac
Description
With each bended noodle cradling a profoundly flavorful and velvety purée, Cauliflower Mac is as comforting as it is healthy.
Ingredients
Whole-Roasted Cauliflower
Cauliflower Mac
Instructions
Whole-Roasted Cauliflower
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Preheat oven to 400°F/200°C; have an 8x8-in (20x20-cm) baking dish handy.
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Fill pot large enough to fit cauliflower (like a 6- to 8-qt/L stock pot) with enough water to cover cauliflower (about 4 qt/L water). Bring to boiling over high heat.
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While waiting for water to boil, remove cauliflower leaves and core. (Save trimmings for Zero-Waste Vegetable Stock!)
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Carefully place cauliflower into boiling water, then cover and set a timer for 8 minutes.
A watched pot never boils OVER! Lower temperature as needed to prevent spillage, but maintain a rolling boil. -
Meanwhile, microwave coconut oil in a bowl or glass dish in 15-second intervals until completely melted. Stir- and press-in mustard, nutritional yeast, salt, garlic powder, and nutmeg (if using) to make a seasoning paste.
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When 8-minute timer beeps, transfer 1 1/3 cups (300 mL/300 g) cauliflower cooking liquid to baking dish; next, transfer cauliflower.
Keep remaining cooking liquid and pot to cook pasta later! -
Smother seasoning paste over and into exposed cauliflower florets once just cool enough to touch. Bake 30-40 minutes until a butter knife can be inserted with little to no resistance.
Leave oven on!
Cauliflower Mac
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As cauliflower bakes, make Vegan Seasoned Bread Crumbs (if using).
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Remove cauliflower from oven and allow to cool. In the meantime, grease a 9x13-in (23x33-cm) casserole and cook pasta in cauliflower water + pot from previous section. Use lower end of suggested cooking time* as pasta will finish cooking in oven!
*For example, if package suggests 7-9 minutes until al dente, cook for 7. -
Toward end of that time, purée all contents of baking dish - seasoned cauliflower and cooking liquid - plus salt and garlic powder in a (preferably high-speed) blender.
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Drain pasta, then toss with purée and move to prepared casserole.
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Evenly top with bread crumbs and loosely cover with foil leaving a corner for easily grabbing and removing later. Bake 10 minutes covered, then 10 minutes uncovered.
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Allow casserole to rest 10 minutes. Roughly chop parsley during this downtime, then garnish and serve.
Note
Watch How-To: Whole-Roast Cauliflower on YouTube Shorts!
Cauliflower may be roasted ahead of time! Bake, cool, and refrigerate all baking dish contents no more than 1-2 days before proceeding with the remainder of this dish.
When preparing this recipe over a day or more, cook pasta in fresh stock or salted water.
If you prefer, omit coconut oil and nutritional yeast and blend-in 1/2 cup (125 mL) shredded melting cheese of your choice with whole-roasted cauliflower. (I'm here to answer, "Does It Vegan?" not to tell you, "Do it vegan!")
