eCook Meal
Creamy Mac ‘n Cauli
with nutritional yeast, almond milk & a panko-parsley crumb
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R860.28
for 4 servings · R215.07 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Balsamic Reduction needs 60 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 24% of packR19.20
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Almond Milk needs 1 LAlmond Milk & Vanilla Hand Cream 75 ml 75 ml at R44.99 · 13.3× packsR599.87
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Cauliflower Florets needs 400 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 57% of packR32.57
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Conchiglioni Pasta needs 500 gConchiglioni Pasta 500 g 500 g at R64.99 · 100% of packR64.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Nutritional Yeast needs 40 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Panko Breadcrumbs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Creamy Mac ‘n Cauli?
The preparation time for Creamy Mac ‘n Cauli with nutritional yeast, almond milk & a panko-parsley crumb is between 15 and 30 minutes.
What is the total time required to make Creamy Mac ‘n Cauli with nutritional yeast, almond milk & a panko-parsley crumb?
The total time required to make Creamy Mac ‘n Cauli with nutritional yeast, almond milk & a panko-parsley crumb is between 25 and 45 minutes.
How many servings does Creamy Mac ‘n Cauli provide?
4 servings
What are the main ingredients in Creamy Mac ‘n Cauli?
Almond Milk, Baby Tomato, Balsamic Reduction, Cauliflower Florets, Conchiglioni Pasta, Dijon Mustard, Garlic, Nutritional Yeast, Onion, Panko Breadcrumb, Parsley
What is the nutritional information of Creamy Mac ‘n Cauli?
Calories: 688, Carbs: 124 grams, Fat: grams, Protein: 26.8 grams, Sugar: 14.7 grams, Salt: 520 grams
How do I prepare Creamy Mac ‘n Cauli?
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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Creamy Mac ‘n Cauli?
Almond Milk, Baby Tomato, Balsamic Reduction, Cauliflower Florets, Conchiglioni Pasta, Dijon Mustard, Garlic, Nutritional Yeast, Onion, Panko Breadcrumb, Parsley
How many calories does Creamy Mac ‘n Cauli have?
688 calories
How much fat content does Creamy Mac ‘n Cauli have?
grams