Crispy Brussel Sprout Vegan Mac & Cheese

Ingredients

• 1 cup cauliflower
• 1 Spanish onion
• 5-6 cloves garlic
• 3 tbsp olive oil
• 2 cups non-dairy milk
• 2.5 heaping tablespoons vegan butter
• 1/2 cup vegan cheddar cheese
• 1/2 cup vegan mozzarella
• 1.5 tsp salt
• 1 tsp pepper
• 1 tbsp garlic powder
• 1 tsp onion powder
• Pasta of choice

Instructions

1. Chop up a head of cauliflower, removing the stem in the middle of the head. Cut up the little heads of into 2-3” chunks, plop onto a reusable baking mat, and bake at 400 degrees for 35-40 minutes
2. Dice your onion and saute with a drizzle of olive oil for 5-8 minutes on medium heat, and add your cauliflower when it’s done baking.
3. When this is done, probably another 5 minutes with both ingredients in the pan, toss into a high-speed blender or food processor with 2 tablespoons olive oil and 1/3 cup non-dairy milk.
4. Let blend for at least five minutes.
5. While this is blending, bring your pasta to a boil in heavily salted water.
6. In the same big pot, you sauteed your onion/cauliflower mixture in, saute 5-6 diced cloves of garlic with a tablespoon of olive oil.
7. Remove and drain your pasta.
8. Add the pasta to the cheese sauce and let it finish cooking in there.

Recipe and Image contributed by @chickpea_and_herb