1 large head of cauliflower cut into florets (5 to 6 cups)
1 large leek, halved lengthwise and cut crosswise into half moons
2 Tbs. olive oil
1 1/4 cup almond milk
1/3 cup cashew butter
1/2 cup nutritional yeast
2 garlic cloves, pressed in garlic press
1/4 cup chopped chives
Preheat oven to 425°F.
Combine cauliflower and leeks on a parchment-lined baking sheet. Drizzle with olive oil and toss with your hands to mix. Sprinkle with salt and pepper and roast for 20 minutes, stirring halfway through.
While cauliflower is roasting, in a blender combine almond milk, cashew butter, nutritional yeast, and garlic. Purée until smooth and creamy. Season to taste with salt. Transfer to a small saucepan and simmer to warm.
Remove roasted cauliflower and leeks from oven and combine with “cheese” sauce in an 8-inch square baking dish. Return to oven. Bake for 5 to 7 minutes longer, until mixture is hot.
To serve, divide between individual serving dishes, sprinkle with chives, and serve hot.
Butternut squash and cashews combine to make the creamy sauce for this mac uncheese. For a variation, add cooked green vegetables, such as broccoli or peas. To make this gluten free, use gluten-free pasta and bread crumbs.
Mashed cauliflower is a delicious, low-starch alternative to mashed potatoes. Here, we’ve flavored it with tangy miso and fresh sage, but you could also season the mash with olive oil and your favorite herbs.