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.
With each bended noodle cradling a profoundly flavorful and velvety purée, Cauliflower Mac is as comforting as it is healthy.
Preheat oven to 400°F/200°C; have an 8x8-in (20x20-cm) baking dish handy.
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.
While waiting for water to boil, remove cauliflower leaves and core. (Save trimmings for Zero-Waste Vegetable Stock!)
Carefully place cauliflower into boiling water, then cover and set a timer for 8 minutes.
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.
When 8-minute timer beeps, transfer 1 1/3 cups (300 mL/300 g) cauliflower cooking liquid to baking dish; next, transfer cauliflower.
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.
As cauliflower bakes, make Vegan Seasoned Bread Crumbs (if using).
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!
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.
Drain pasta, then toss with purée and move to prepared casserole.
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.
Allow casserole to rest 10 minutes. Roughly chop parsley during this downtime, then garnish and serve.
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!")
Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.
Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.
Gratitude is the most scrumptious seasoning!
Thank You ♥
From the Bottom of My Hearth, Christi of Does It Vegan?
