You might think this is a new-fangled way to use cauliflower instead of macaroni, but Cauliflower Cheese is a traditional, well-loved British dish. Much like a gratin, it is usually baked for a while in a casserole dish. You can certainly do that, but I like the extra flavor gained by roasting the cauliflower first.
- 4 cups small cauliflower florets (from 1 medium head)
- 1 sweet onion, sliced
- 2 tablespoons avocado oil
- Fine sea salt, to taste
- 1 batch Creamy Mac Sauce (link in directions)
- Freshly ground black pepper, to taste
- Red pepper flakes, to taste
Preheat oven to 400°F. Spread the cauliflower and onion on a baking sheet. Drizzle with the oil and toss thoroughly. Sprinkle lightly with salt.
Bake for 20 minutes or until the cauliflower is tender and lightly browned, and the onions are soft and browning. Toss and bake another 5 minutes for more crunchy bits.
Heat the Creamy Mac Sauce (click here for the recipe) if it’s not already hot. Combine the sauce with the hot cauliflower and onions and sprinkle generously with black pepper and red pepper flakes. Add salt to taste.
Note: Want soup? Add a cup of broth of your choice to a cup of Creamy Mac Sauce, pour it over the cauliflower, and blend or leave it chunky. Season to taste.
Excerpted from One-Hour Dairy-Free Cheese: Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses—Using Nuts, Seeds, and Vegetables by Claudia Lucero (Workman Publishing). Copyright © 2019. Photographs by Matthew Benson.