A delicious plant-based alternative to macaroni and cheese. Cauliflower adds creaminess you expect with macaroni and cheese. Nutritional yeast and other seasonings give it acheesy umami flavor and flavor.
Place a large pot of water on the stove to heat so you can cook the pasta.
When water is boiling add 8 oz of pasta to the water and cook following the package directions to an al dente state. You want it mostly cooked but not mushy, Since the dish will be going in the oven for a bit, the pasta will cook a bit more.
When pasta is ready, drain and set aside.
Cut up the medium carrot into small diced pieces. Toss with ½ tsp of olive oil and spread onto a cooking sheet. Place into oven and cook until carrots are soft, about 15 minutes.
While carrots are roasting, chop the onion and mince up the garlic. Rinse the head of cauliflower and begin to cut it into small pieces. The smaller the better as it will cook a bit faster.
Heat 2 tsp of olive oil in a saucepan. Add onion and sauté until translucent. Add the garlic and sauté and cook for another 30 seconds. Add cauliflower and vegetable broth and milk. Cook until cauliflower is very tender.
Allow everything to cool for a short bit so you can handle it without burning yourself. Then place the carrot and cauliflower mixture into a blender or food processor until smooth. Add the nutritional yeast, lemon juice, salt and aminos. Set aside.
Heat 1 T of olive oil in a sauce pan. Be sure the oil is hot, you should see it swirling in the pan when it’s ready.
When hot, add the breadcrumbs and cook for 2-3 minutes stirring constantly. They are ready when lightly brown. Remove from heat, add Italian seasoning, salt, pepper and fresh parsley.
Mix together pasta and sauce. Place into a baking pan. Top with breadcrumb mixture. Place in oven for 15 minutes or until heated through.