Cauliflower Macaroni and "Cheese"
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy cauliflower-based sauce made with nutritional yeast and turmeric replaces traditional cheese in this plant-based mac and cheese. The result is a comforting, savory pasta dish with a silky texture and a subtle golden hue. Perfect for a quick weeknight dinner.
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Nutrition & ingredients
Ingredients
serves 1- 2 tablespoons extra virgin olive oil
- 2 small shallots or 1/2 small onion (diced (about 1/2 cup))
- 3 cloves garlic (minced)
- 4 cups cauliflower florets (approx.1 medium-size head*)
- 1/2 cup vegetable broth (I like to make my own using Better Than Bouillon)
- 1 cup unsweetened plain dairy-free milk
- 1/4 cup nutritional yeast (such as Bob's Red Mill)
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 4 tablespoons white vinegar
- 8 ounces whole grain pasta
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 2903mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2342mg
- Calcium
- 520mg
- Iron
- 13mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 2903MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.