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VEGAN CAULIFLOWER MAC ‘N’ CHEEZE WITH GRAIN-FREE HEMP CAULIFLOWER BREADCRUMBS.

Reprinted with permission from The Perfect Blend, copyright 2016 Tess Masters. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Print Recipe
Servings: 4
Ingredients Method

Ingredients
  

  • 1 pound pasta of choice traditionally elbow macaroni
  • 6 tablespoons extra virgin olive oil
  • natural salt
  • 4 cups diced shiitake or cremini mushrooms
  • 1 tablespoon tamari or gluten-free soy sauce
  • 1 tablespoon finely chopped fresh thyme
  • 1 cup diced yellow onion
  • 1 tablespoon minced garlic about 3 cloves
  • ¼ cup vegetable broth
  • 2 tablespoons fresh lemon juice
  • 1 cup raw unsalted cashews soaked
  • 1 cup steamed cauliflower florets
  • ½ cup nutritional yeast plus more to taste
  • 1 tablespoon white miso paste
  • ¼ teaspoon ground turmeric
  • 2 tablespoons finely chopped flat-leaf parsley plus more to taste
  • freshly ground black pepper
optional boosters
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons finely chopped chives plus more to taste
  • 2 tablespoons finely chopped green onion plus more to taste, green parts only
Hemp Cauliflower Breadcrumbs (recipe not from the book)
  • 1 cup steamed cauliflower florets finely chopped
  • 1 ½ tablespoons hemp seeds
  • 1 clove garlic minced
  • 1 teaspoon olive oil
  • 2 teaspoons finely chopped parsley
  • generous ¼ teaspoon sea salt
  • freshly ground black pepper

Method
 

Cauliflower Mac ‘n' Cheese
  1. Bring a large pot of water to a boil with 1 tablespoon of the olive oil and a pinch of salt. Cook the pasta according to the instructions on the package until al dente, and drain thoroughly.
  2. While the pasta is cooking, in a large skillet over medium heat, warm 3 tablespoons of the olive oil and sauté the mushrooms with the soy sauce and thyme for about 5 minutes, until the mushrooms are tender. Transfer to a large bowl.
  3. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat and sauté the onion and garlic for about 5 minutes, until soft and translucent. Allow to cool slightly.
  4. To make the sauce, throw the onion mixture, 1 ½ teaspoons of salt, the broth, lemon juice, cashews, cauliflower, nutritional yeast, miso paste, turmeric, and the cayenne pepper booster into your blender and blast on high for 30 to 60 seconds, until smooth and creamy.
  5. Transfer the pasta to a large pot, and stir in the remaining 1 tablespoon of olive oil. Stir the sauce into the pasta along with the mushrooms and gently warm over low heat. Stir in the parsley and the chive and green onion boosters. Tweak the salt and parsley and season with black pepper to taste.
Hemp Cauliflower Breadcrumbs
  1. Preheat the oven to 425ºLine a small baking sheet with parchment paper. In a small bowl, mix the chopped steamed cauliflower, hemp seeds, minced garlic, olive oil, parsley, salt, and pepper to taste. Spread in a single layer on the parchment paper and bake for 22-30 minutes, stirring and turning halfway through, until desired crispy brown “crumb”-ness has been reached. Set aside until ready to serve.
  2. Once ready to serve mac ‘n’ cheeze, top it with a generous hand of breadcrumbs.