This veggie lover bison cauliflower macintosh and cheddar is stacked with wild ox spiced broiled cauliflower, without gluten macaroni noodles and gets prepared up in a vegetarian mushy sauce!

So in the soul of delicious diversion night nourishments, I present to you this veggie lover wild ox cauliflower macintosh and cheddar. Which I will appreciate gobbling on Super Bowl Sunday nestled into the love seat likely viewing the most recent parody exceptional on Netflix (or whatever else that isn't the Super Bowl)

I'm so eager to share this formula today since this resembles macintosh and cheddar gone wild. We're taking veggie lover macintosh and cheddar, and giving it a major punch of flavor with some hot sauce, and layering it with cooked bits of bison cauliflower, at that point preparing it off with a breadcrumb beating.

When the wild ox cauliflower is readied, you should simply layer it up in a heating dish with your cooked macaroni, hurled in the velvety veggie lover "cheddar" sauce. The sauce is made with a base of crude cashews (try to utilize crude unsalted cashews!) and wholesome yeast to give it that umami enhance.
Also try our recipe Curried Quinoa Vegetable Stew #vegan #recipevegetarian


  • Buffalo cauliflower: 
  • 1 head cauliflower, cut into florets
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 cup Frank’s red hot sauce
  • Cheese sauce: 
  • 1/2 cup raw cashews, soaked in hot water for 1-4 hours (or overnight) 
  • 1 1/2 cups water
  • 1 tbsp nutritional yeast
  • 2 tbsp Frank’s red hot sauce
  • 1/2 tsp salt 
  • Other ingredients: 
  • 250 grams macaroni, cooked according to package directions (or pasta of choice)
  • 1/2 tbsp olive oil
  • 2 garlic cloves, minced
  • salt and pepper to taste
  • breadcrumbs to top (optional)


  1. Make the buffalo cauliflower: Preheat the oven to 425 degrees and line a baking pan with parchment paper. Toss the cauliflower in olive oil, salt and paprika and scatter on the pan. Bake for 15-20 minutes. Remove from the oven, toss in the hot sauce, then place back in the oven for another 5-10 minutes. 
  2. Make the cheese sauce: Drain the cashews and add to a high-speed blender with the water, nutritional yeast, hot sauce and salt. Blend on high until smooth and creamy. 
  3. Putting it all together: Heat the olive oil in a pan on medium-high heat then add the garlic and cook for 1 minute. Add the cheese sauce and cook for 2-3 minutes while mixing. Add the macaroni and mix together until combined, about 2 minutes. Season with salt and pepper if needed then layer the macaroni and buffalo cauliflower in a baking dish. Top with breadcrumbs and place in the oven on broil for 1 minute. 

Read more our recipe Roasted Parmesan Broccoli #vegan #recipevegetarian

Source :

Post a Comment