Give our vegan twist on a classic mac ‘n cheese a try! You won’t miss the cheese one bit! Nutritional yeast, almond milk and a delicious herby crumb come together to bring a scrumptious and creamy flavour combo. Enjoy the freshness of baby tomatoes and a balsamic reduction for a hint of tang. Give it a go!
Creamy Mac ‘n Cauli
Creamy Mac ‘n Cauli
with nutritional yeast, almond milk & a panko-parsley crumb
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Almond Milk
- Baby Tomatoes
- Balsamic Reduction
- Cauliflower Florets
- Conchiglioni Pasta
- Dijon Mustard
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Nutritional Yeast
- Onion
- Onions
- Panko Breadcrumbs
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Dairy-free Butter (optional)
- Blender
GET YOUR CAULI ON
Preheat the oven to 200°C. Place a pot over a medium heat with a drizzle of oil. When hot, add the sliced onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the cauliflower florets, the almond milk, a knob of dairy-free butter or coconut oil, and seasoning. Cover with the lid and leave to simmer for 5-8 minutes until the cauliflower is soft and cooked through.
PASTA & CRUMB
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta for 10-12 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking. In a small bowl, combine the breadcrumbs, the chopped parsley and some seasoning.
BLISTERED TOMATOES
Place the halved baby tomatoes on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 10-15 minutes until the tomatoes are blistered. Just before serving, toss with the balsamic reduction until fully coated.
THE SAUCY STUFF
Once the cauliflower is softened, add to a blender along with everything else in the pot, the nutritional yeast and the Dijon mustard. Pulse until smooth, adding the reserved pasta water to loosen the sauce, if required. The finished sauce should be the consistency of a creamy cheese sauce. Add the cooked pasta to the finished sauce and mix until fully coated. Season generously with salt and pepper. Transfer to an ovenproof dish and top with the parsley crumb. Roast in the hot oven for 8-12 minutes until the crumb is browned.
MAC MY DAY
Dish up a hearty portion of the creamy mac ‘n cauli. Top with the balsamic-glazed tomatoes, a big grind of pepper and tuck in, Chef!
Onion - 1
Garlic Clove - 1
Cauliflower Florets - 100g
Almond Milk - 250ml
Conchiglioni Pasta - 125g
Panko Breadcrumbs - 20ml
Fresh Parsley - 4g
Baby Tomatoes - 80g
Balsamic Reduction - 15ml
Nutritional Yeast - 10ml
Dijon Mustard - 5ml
GET YOUR CAULI ON
Preheat the oven to 200°C. Place a pot over a medium heat with a drizzle of oil. When hot, add the sliced onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the cauliflower florets, the almond milk, a knob of dairy-free butter or coconut oil, and seasoning. Cover with the lid and leave to simmer for 8-10 minutes until the cauliflower is soft and cooked through.
PASTA & CRUMB
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta for 10-12 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking. In a small bowl, combine the breadcrumbs, the chopped parsley and some seasoning.
BLISTERED TOMATOES
Place the halved baby tomatoes on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 10-15 minutes until the tomatoes are blistered. Just before serving, toss with the balsamic reduction until fully coated.
THE SAUCY STUFF
Once the cauliflower is softened, add to a blender along with everything else in the pot, the nutritional yeast and the Dijon mustard. Pulse until smooth, adding the reserved pasta water to loosen the sauce, if required. The finished sauce should be the consistency of a creamy cheese sauce. Add the cooked pasta to the finished sauce and mix until fully coated. Season generously with salt and pepper. Transfer to an ovenproof dish and top with the parsley crumb. Roast in the hot oven for 8-12 minutes until the crumb is browned.
MAC MY DAY
Dish up a hearty portion of the creamy mac ‘n cauli. Top with the balsamic-glazed tomatoes, a big grind of pepper and tuck in, Chef!
Onion - 1
Garlic Clove - 1
Cauliflower Florets - 200g
Almond Milk - 500ml
Conchiglioni Pasta - 250g
Panko Breadcrumbs - 40ml
Fresh Parsley - 8g
Baby Tomatoes - 160g
Balsamic Reduction - 30ml
Nutritional Yeast - 20ml
Dijon Mustard - 10ml
GET YOUR CAULI ON
Preheat the oven to 200°C. Place a pot over a medium heat with a drizzle of oil. When hot, add the sliced onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 1 minute, until fragrant, shifting constantly. Add the cauliflower florets, the almond milk, a knob of dairy-free butter or coconut oil, and seasoning. Cover with the lid and leave to simmer for 10-12 minutes until the cauliflower is soft and cooked through.
PASTA & CRUMB
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta for 10-12 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking. In a small bowl, combine the breadcrumbs, the chopped parsley and some seasoning.
BLISTERED TOMATOES
Place the halved baby tomatoes on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 10-15 minutes until the tomatoes are blistered. Just before serving, toss with the balsamic reduction until fully coated.
THE SAUCY STUFF
Once the cauliflower is softened, add to a blender along with everything else in the pot, the nutritional yeast and the Dijon mustard. Pulse until smooth, adding the reserved pasta water to loosen the sauce, if required. The finished sauce should be the consistency of a creamy cheese sauce. Add the cooked pasta to the finished sauce and mix until fully coated. Season generously with salt and pepper. Transfer to an ovenproof dish and top with the parsley crumb. Roast in the hot oven for 12-15 minutes until the crumb is browned.
MAC MY DAY
Dish up a hearty portion of the creamy mac ‘n cauli. Top with the balsamic-glazed tomatoes, a big grind of pepper and tuck in, Chef!
Onions - 2
Garlic Cloves - 2
Cauliflower Florets - 300g
Almond Milk - 750ml
Conchiglioni Pasta - 325g
Panko Breadcrumbs - 60ml
Fresh Parsley - 12g
Baby Tomatoes - 240g
Balsamic Reduction - 45ml
Nutritional Yeast - 30ml
Dijon Mustard - 15ml
GET YOUR CAULI ON
Preheat the oven to 200°C. Place a pot over a medium heat with a drizzle of oil. When hot, add the sliced onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 1 minute, until fragrant, shifting constantly. Add the cauliflower florets, the almond milk, a knob of dairy-free butter or coconut oil, and seasoning. Cover with the lid and leave to simmer for 10-12 minutes until the cauliflower is soft and cooked through.
PASTA & CRUMB
Bring a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta for 10-12 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some olive oil to prevent sticking. In a small bowl, combine the breadcrumbs, the chopped parsley and some seasoning.
BLISTERED TOMATOES
Place the halved baby tomatoes on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 10-15 minutes until the tomatoes are blistered. Just before serving, toss with the balsamic reduction until fully coated.
THE SAUCY STUFF
Once the cauliflower is softened, add to a blender along with everything else in the pot, the nutritional yeast and the Dijon mustard. Pulse until smooth, adding the reserved pasta water to loosen the sauce, if required. The finished sauce should be the consistency of a creamy cheese sauce. Add the cooked pasta to the finished sauce and mix until fully coated. Season generously with salt and pepper. Transfer to an ovenproof dish and top with the parsley crumb. Roast in the hot oven for 12-15 minutes until the crumb is browned.
MAC MY DAY
Dish up a hearty portion of the creamy mac ‘n cauli. Top with the balsamic-glazed tomatoes, a big grind of pepper and tuck in, Chef!
Onions - 2
Garlic Cloves - 2
Cauliflower Florets - 400g
Almond Milk - 1L
Conchiglioni Pasta - 500g
Panko Breadcrumbs - 80ml
Fresh Parsley - 15g
Baby Tomatoes - 320g
Balsamic Reduction - 60ml
Nutritional Yeast - 40ml
Dijon Mustard - 20ml
Woolies Products in this dish
