Cauliflower Casserole with Cashew Cream Sauce (or... Baked Mac and Cheese with Cauliflower!)

1 head cauliflower, trimmed and chopped

1 tsp kosher salt

4 cups cooked elbow macaroni

1/2 cup shredded vegan mozzarella-style cheese (or Parmesan)

Red pepper flakes (optional)

For the sauce:

1 cup raw cashews

Juice of 2 lemons

14 oz can coconut milk

2 Tbsp nutritional yeast

1/4 tsp garlic powder

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1. To make the cream sauce, place the cashews in a medium bowl, cover with boiling water and soak for 15 minutes. Drain the water and transfer the cashews to a blender. Add the lemon juice, coconut milk, nutritional yeast, garlic powder, salt and pepper.  Blend until smooth and set aside.

2. In a large bowl, combine the cauliflower, olive oil, and salt.  Toss well to coat.

3. Place the cauliflower on a baking sheet and roast in a 425 F oven for 25 to 30 minutes, turning halfway through. (Tips for roasting cauliflower here.)

4. Transfer the cauliflower to a large bowl. Add the pasta and cashew sauce. Spread the mixture into a casserole dish and sprinkle the cheese on top. Bake at 400 F until the cheese melts.

5. Allow casserole to cool slightly. Serve with the red pepper flakes (if using).

Source: adapted from Healthy Vegan Air Fryer Cookbook