Baked Cauliflower Mac N Cheese Casserole

Cook time
1 hour 15 minutes
Servings
6 to 8

Classic macaroni and cheese meets wellness goals when you add cauliflower and use gluten-free, organic quinoa macaroni in place of the typical white flour pasta. If you love eating healthy but can’t let go of your beloved bowl of mac and cheese, then this casserole is for you! It’s the adult version of a childhood staple meal that still feels like a cheat day favorite.

Ingredients
1 diced onion
4 diced celery stalks
1 cup fennel, diced
¾ cup oat milk
½ cup flour
¼ cup water
2 cups shredded dairy-free cheese
1 serving Quinoa Macaroni Pasta, Organic
1 head cauliflower chopped into ½ inch pieces
1 pinch salt and pepper, or to taste
Directions
  1. In a large pan, sauté the onion, celery, and fennel. Season with a pinch of salt and pepper. If it starts to stick to the bottom, add minimum 1/4 cup water. Cook about 10 minutes on medium-low.
  2. In the same pan, add in oat milk and flour. Stir and let cook for 10 more minutes on medium-low.
  3. Cook the noodles about 30% of the way (3 minutes).
  4. In a large bowl, mix together the mixture from the pan with the cauliflower, noodles, and cheese.
  5. Add mixture to an oven safe casserole tray. Bake in the oven for 35 minutes at 390°F.
  6. Stir and top with sourdough bread. Bake for 15 more minutes at 390°F.

 

Nutritional Information

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Corn Free
Dairy Free
Egg Free
Vegan / Vegetarian
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