Who doesn’t love mac-n-cheese? When I picked up the latest issue of Vegetarian Times and saw this recipe on the cover I couldn’t wait to make it. My only tip is make sure you pick a large head of cauliflower, because this sauce is really rich. The recipe is extremely easy, it takes about an hour from start to finish.  It’s really rich, creamy and comforting.

INGREDIENTS (serves 8)

  • 1 large head cauliflower cut into medium florets (8cups)
  • 2 tbs. butter or margarine
  • 3 tbs. all-purpose flour
  • 2 cups low-fat milk (I just used soy milk)
  • 1 clove garlic, minced (1tsp)
  • 2 cups grated extra-sharp cheddar cheese
  • ½ cup nutritional yeast
  • 1 pinch cayenne pepper
  • 2 egg yolks
  • 1 ½ cup fresh breadcrumbs

Preheat oven to 350. Bring large pot of salted water to a boil. Add cauliflower florets, and boil 5-7 minutes, or until just tender. Drain, reserving 1 cup cooking liquid, and set aside.

Melt butter in same pit over medium heat. Whisk in flour, and cook 1 minute, stirring constantly. Whisk in milk, garlic, and reserved cooking liquid, and cook 7 to 10 minutes, or until sauce is thickened, whisk constantly. Remove from heat, and stir in cheese, nutritional yeast cayenne pepper, and egg yolks until cheese is melted. Fold in cauliflower.

Coat 13 x 9 inch baking dish with cooking spray. Spread cauliflower mixture in baking dish, and sprinkle with breadcrumbs. Spray breadcrumbs with cooking spray. Bake 30 minutes, or until casserole is hot and bubbly and breadcrumbs are crisp and brown.

{Photos by Me, recipe from Vegetarian Times, February 2012}