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Buffalo Cauliflower Mac recipe from Vegan Mac and Cheese by Robin Robertson

Buffalo Cauliflower Mac

Buffalo cauliflower has been making the rounds, so it should come as no surprise that it turns up in a mac uncheese. The cheesy, saucy macaroni is a perfect foil for the spicy hot cauliflower.
Course Main Course
Cuisine American
Keyword buffalo cauliflower, vegan mac and cheese,, vegan macaroni and cheese
Yield 6 servings
Author Robin Robertson

Ingredients

Sauce

  • 1 large russet potato cut into 1-inch (2.5 cm) chunks
  • 1 large carrot cut into 1-inch (2.5 cm) chunks
  • 2 1/2 cups (600 ml) vegetable broth
  • 2/3 cup (40 g) nutritional yeast
  • 2 tablespoons (30 ml) tamari
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt

Cauliflower

  • 1 head cauliflower cored and cut into bite-size pieces
  • Olive oil cooking spray for the cauliflower
  • 1 teaspoon garlic powder
  • Salt
  • 1/3 cup (80 ml) hot pepper sauce preferably Frank's RedHot
  • 4 tablespoons (56 g) vegan butter melted
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon paprika

Pasta

  • 16 ounces (454 elbow macaroni or other small pasta

Instructions

  1. To make the sauce: In a medium saucepan over medium-high heat, combine the potato, carrot, and vegetable broth. Bring to a boil and cook for 15 to 20 minutes, or until the vegetables are tender when pierced with a fork. Carefully transfer the mixture to a blender or food processor. Add the nutritional yeast, tamari, onion powder, and garlic powder and season with salt. Blend until smooth. Set aside.

  2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  3. To make the cauliflower: Arrange the cauliflower in a single layer on the prepared sheet. Spray the cauliflower with cooking spray and sprinkle with the garlic powder and salt. Roast for 20 minutes or until softened. Transfer to a large bowl and add the hot sauce, butter, vinegar, and paprika. Stir well to coat. Return the cauliflower to the baking sheet (you may want to use a new sheet of parchmenand arrange it in a single layer. Bake for 10 minutes more.

  4. To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and return it to the pot.

  5. Stir in the sauce and place the pot over low heat. Cook for a few minutes to heat through.
  6. Add the buffalo cauliflower and gently stir to combine. Serve hot.

Recipe Notes

© 2019 Quarto Publishing Group USA Inc.
Text © 2019 Robin Robertson
Photography: Jack Adams Photography