Stovetop Cauliflower Macaroni and Cheese
Servings: 6-8 Servings
1 medium head cauliflower (about 1 lb/455 g), chopped into bite-sized florets
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (8 oz/227 g) tub GO VEGGIE Vegan Classic Plain Cream Cheese
1/4 cup (60 ml) low-sodium vegetable stock or water
1 teaspoon Dijon mustard
1 teaspoon hot sauce (more or less to taste)
1 teaspoon Worcestershire sauce (use vegan Worcestershire to keep this dish vegetarian)
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper
1 (7 oz/198 g) package GO VEGGIE Lactose Free Cheddar Shreds
1 scallion, white and green parts, thinly sliced (for garnish)
A sprinkle of smoked sweet paprika (for garnish)
Add the cauliflower to a medium saucepan and cover by 2 to 3 inches with cold water. Cover the saucepan and bring to a boil, and then turn the heat down, cock the lid, and cook until the cauliflower is fork-tender, but not mushy, about 4 to 6 minutes. Drain well.
Meanwhile, add the oil, onion, and garlic to a large skillet over medium heat and cook until the onion is soft, but not browned, about 7 to 8 minutes, stirring occasionally. Add the cream cheese, vegetable stock or water, Dijon, hot sauce, Worcestershire, salt, and black pepper, and whisk until smooth. Add the cheddar shreds a handful at a time, whisking after each addition to fully incorporate. Once the shreds are melted, turn off the heat.
Stir together the cauliflower and cheese sauce, transfer to a serving dish, top with the scallion and smoked paprika, and serve.
Recipe by: An Edible Mosaic