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NEXT MAIN MENU PREVIOUS Buffalo Cauliflower Mac From Robin Robertson: 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. Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.   Buffalo Cauliflower Mac 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 g) elbow macaroni, or other small pasta 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. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. 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 parchment) and arrange it in a single layer. Bake for 10 minutes more. 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. Stir in the sauce and place the pot over low heat. Cook for a few minutes to heat through. Add the buffalo cauliflower and gently stir to combine. Serve hot. Makes 4 to 6 servings If you appreciate our work and want to support our continued efforts to build a more compassionate world through content creation (like this recipe), please consider joining our Patreon community, something that you can do for as little as $1.00 a week. We have never needed more support to continue doing our work. Thank you for your consideration. If that’s not for you, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. © 2013-2019, Vegan Street