Shop IngredientsHow this works
- 1 Tbsp unsalted butter or extra-virgin olive oil
- 3/4 cup panko bread crumbs
- 1/4 tsp dried thyme
- 1 cup frozen peas, warmed
- 1/4 tsp ground black pepper
CAULIFLOWER MAC AND CHEESE
- 3 cups water
- 2 1/2 cups orecchiette or elbow macaroni
- 3/4 lb frozen cauliflower florets
- 1 Tbsp unsalted butter or vegan butter
- 1 tsp dried onion flakes
- 1/4 tsp grated nutmeg
- 2 cups grated old cheddar cheese or meltable vegan cheddar cheese
- Salt, as needed
- Cauliflower mac and cheese:For bread crumbs, in your multi-cooker, press sauté on the normal setting. Add butter or olive oil, waiting until butter is melted or olive oil is shimmering before adding bread crumbs and thyme. Stir until bread crumbs have toasted, 2 to 4 minutes. Transfer to bowl until ready to serve. Wipe out or wash pot to remove any crumbs.
- For mac and cheese, in your multi-cooker, add water, pasta, cauliflower, butter, onion flakes, and nutmeg. Close lid and ensure it is sealed (not venting). Select pressure cooker function on high and cook for 9 minutes. Quick release using the venting lever (best to do this under a running kitchen exhaust fan). Once pressure has released, open lid and vigorously stir and mash with wooden spoon to break up cauliflower, creating a creamy sauce. Stir in cheddar cheese until melted, close lid, and rest for 5 minutes. Stir again before serving topped with bread crumbs, warmed peas, and black pepper.
- Stovetop mac and cheese:Make the bread crumbs using the same directions but in a large pot over medium heat, then wipe out or wash pot. Add water, pasta, cauliflower, butter, onion flakes, nutmeg, and salt to large pot. Bring everything to a boil, reduce to medium, and cook for 10 to 15 minutes, stirring often, until pasta is cooked. Add additional water if it looks dry before the pasta is ready. Mash cauliflower to form sauce and stir in cheese until melted. Taste and season with salt, if needed. Cover and rest for 5 minutes before serving. Stir pasta and serve topped with bread crumbs, peas, and black pepper.
For a gluten-free pasta, substitute chickpea orzo! TRY: Barilla, Chickpea Orzo
Calories: 581kcal | Carbohydrates: 61g | Protein: 29g | Fat: 26g | Sodium: 436mg | Fiber: 10g | Sugar: 2g
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