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
