The perennial kid-favored mac and cheese gets a plant-based makeover in our Hidden Vegetable Mac & Cheeze. One of the key ingredients in this recipe is cauliflower. This standout superfood is all the rage at the moment, and for good reason. Cauliflower is rich in glucosinolates, sulfur-containing compounds with potent antioxidant properties.
Hidden Vegetable Mac & Cheeze
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Ingredients
- 4 cups elbow macaroni or favorite gluten-free macaroni-shaped pasta
- 1 cup peeled and cubed yellow potato about 1 medium potato
- 1 small head cauliflower trimmed and cut into large florets, about 14 oz
- 2 large carrots scrubbed and chopped
- 1/3 cup unsweetened nondairy milk of choice or water
- 2 Tbsp grapeseed oil
- 1 Tbsp lemon juice
- 1/2 cup nutritional yeast
- 1 tsp arrowroot flour optional
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
- 1/2 tsp kosher salt
- 1 Tbsp tomato paste optional
- 1 cup frozen green peas thawed
Instructions
- Cook pasta according to package directions, drain, and set aside.
- Set steamer basket into medium-sized saucepan and add water to just below base of steamer basket. Bring water to a boil over high heat and add potato, cauliflower, and carrots; cover with lid and steam until carrots and potatoes are fork tender, about 12 to 18 minutes.
- Transfer hot steamed vegetables to high-speed blender along with nondairy milk, oil, lemon juice, nutritional yeast, arrowroot flour (if using), onion powder, garlic powder, salt, and tomato paste (if using).
- Blend on high until smooth.
- Into large saucepan, add cooked pasta and pour cheeze sauce over top. Stir in peas and warm over medium heat, stirring constantly, until warmed through. Serve and enjoy.
- Any leftovers will keep in airtight container in refrigerator for up to 4 days. To reheat, add a splash of nondairy milk or water and warm over medium heat.
Recipe Notes
Per serving: 559 calories; 29 g protein; 6 g total fat (1 g sat. fat); 99 g total carbohydrates (21 g sugars, 20 g fiber); 477 mg sodium
