I am finally back on track with participating in Månadens Gröna after sitting the last two ones out; which is a shame because it sure is a lot of fun to experiment and ~think outside the box~ around the chosen. For November CABBAGE is on the menu which is a reasonably large family of vegetables.
Myself, I chose to go with cauliflower to create a creamy sauce for a mac and cheese. (Or in this case, more like mac n’ yeast!) I have done a similar vegan mac before, but this time I changed things up a little – with great results! As it turns out, blended with oat cream and nutritional yeast Cauliflower makes a B-E-A-UT-I-FUL thick & creamy sauce. Furthermore, it contains no cashew nuts which is a bonus because it is not very likely you will find a pack just laying around your kitchen.
You can either eat it straight over your hot pasta, or bake it in the oven sprinkled with some breadcrumbs. Great autumny comfort food or just for those trying to trick their wee ones into eating more veg.
CAULIFLOWER MAC N’ YEAST
→ pasta of choice
→ 1 cauliflower head
→ 2 carrots
→ 1 pack oatly ~~ à 250ml
→ 1 dl nutritional yeast
→ 1 brown onion
→ 2-3 garlic cloves
→ salt, pepper
→ nutmeg (opt.)
→ paprika powder (opt.)
→ turmeric (opt.)
→ dijon mustard (opt.)
1. Cook pasta according to package instructions
2. Chop carrots + cauliflower into smaller pieces; boil until tender (10-15 minutes)
3. Fry onions + garlic in saucepan until soft and golden brown
4. Add vegetables, spices and oat cream in food processor and mix well to combine.
5. Adjust seasonings to taste.
→ Eat your cheese sauce poured over pasta, alternatively add pasta into oven proof dish, pour sauce over sprinkle with bread crumbs and cook for ~30 minutes at 200°C.
For more cauliflowery things, check out: