Mac-and-Cheese is one of the most loved comfort food in North America. However, it’s not always the healthier option out there. This recipe takes the macaroni out of mac-and-cheese and replaces it with boiled cauliflower. For the cheese, you can mix vegan mozzarella shreds and vegan cheddar cheese.
You will get a much lighter dish, with the same deliciousness! And the beauty is… caul-and-cheese is also gluten-free, low-carb and keto!
- 1 large cauliflower head
- 2 tablespoons of salted coconut butter
- 2 cups soy milk
- 1/2 cup vegan mozzarella shreds
- 1/4 cup vegan mozzarella cheese block
- 1/4 cup vegan cheddar cheese block
- 1 1/2 tablespoon wholewheat flour
- 4 green onions
- Pinch of pepper
- 1/2 cup wholewheat breadcrumbs
Rinse the cauliflower head and cut it into florets. Boil for 10-15 minutes in abundant water, until the cauliflower is soft. Then drain and set aside.
Dice the cheese blocks and set aside. Rinse and thinly slice the green onions and set aside. Pre-heat the oven at 350 degrees.
Heat the coconut butter in a large non-stick skillet. As it melts, add the wholewheat flour and mix it until you obtain a thick cream.
Add the milk, one cup at a time, and stir to incorporate the cream. Let it thicken a bit and then add all the cheese (shreds and cubes). Stir until the cheese has almost completely melted. Season with pepper, to taste. Add the cauliflower florets, the green onion, and gently fold the cheese to incorporate.
When the cauliflower has been completely incorporated, transfer to an oiled oven casserole and top with wholewheat breadcrumbs. Put in the oven and bake for 10-15 minutes, until the cheese starts bubbling.
Take off the oven and let cool for 5 minutes. Transfer to serving bowls and top with fresh parsley.
Enjoy your caul-and-cheese!