Gluten-free Cauliflower Mac & Cheese

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Yields 3-4 bowls

Ingredients

  • 2 tablespoons Brummel & Brown Organic Buttery Yogurt Spread
  • 1/2 cup chopped onion
  • 3 cloves garlic, chopped
  • 1 small head cauliflower, chopped into florets
  • 1/2 cup broth of choice
  • 2 cups unsweetened plain dairy-free milk
  • 1/4 cup nutritional yeast
  • 12 ounces gluten-free pasta of choice

Directions

  1. In a large pot, warm the Brummel & Brown Organic Buttery Yogurt Spread over medium heat
  2. Add the chopped onion and garlic and cook for about 5 minutes or until fragrant
  3. Add the cauliflower, broth and almond milk to the pot then bring to a boil
  4. Cook the cauliflower until soft enough to mash with a fork, for about 15 to 20 minutes
  5. Remove pot from stove and set aside for a few minutes to cool
  6. Carefully pour the contents of the pot into a blender and add ¼ cup nutritional yeast
  7. Blend on high until smooth, for about 30 seconds so it gets creamy
  8. While that is blending, rinse out the large pot and begin cooking pasta per instructions on the box
  9. Strain the cooked pasta, add it back to the pot then pour in the cauliflower sauce and stir until everything is evenly coated
  10. Serve immediately!
  11. *Will stay good in the fridge for about 3 days. When you reheat, add a splash of water or milk so it gets creamy again

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