Low Carb Vegan "Mac n Cheese"
For roasted cauliflower:
  • 1 head cauliflower, cut into small florets
  • 6 tablespoons nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¼-1/2 teaspoon salt (depending on how salty you like things)
For vegan cheese sauce:
  • 1 cup Silk Unsweetened Almondmilk
  • 6 tablespoons nutritional yeast
  • 1 teaspoon minced garlic
  • 2 teaspoons Dijon mustard
  • 1 cup canned pumpkin puree
  • salt + pepper, to taste
  1. Preheat oven to 450ºF. Line a baking sheet with aluminum foil, spray with olive oil cooking spray, and set aside.
  2. Place the cauliflower florets in a large bowl. Add the nutritional yeast, garlic powder, chili powder, and salt and toss until evenly coated. Transfer the cauliflower to the prepared baking sheet, and spread it around to make sure the coating is evenly distributed. Lightly pray the cauliflower with olive oil cooking spray (this is to help the cauliflower crisp up without adding extra fat). Bake in the oven at 450ºF for 50 minutes, or until the cauliflower is golden and crispy.
  3. Meanwhile, bring the Almondmilk to a boil in a pot over medium high heat. Whisk in nutritional yeast, minced garlic, and Dijon mustard, and continue to cook for two minutes, or until slightly thickened.
  4. Whisk in pumpkin puree until completely smooth and cook until desired consistency is reached. Add salt and pepper to taste. Stir in cooked pasta until the sauce is evenly distributed throughout. Transfer to plates and serve!
Nutrition Information
Serving size: ⅓ recipe Calories: 120 Net Carbs: 9g Protein: 13g
Recipe by Foodie Fiasco at https://www.foodiefiasco.com/vegan-cheesy-cauliflower/