Veggie Mac'n'Cheese

Surprise! This recipe has no cheese! The coconut milk and cauliflower purée create a tasty cream sauce that will leave you asking for seconds. 

15 min prep, 40 min cook, serves 8

16 oz elbow macaroni

1 head cauliflower, chopped

1 can coconut milk

2 cups water

4 cloves garlic, chopped

2 tsp white miso paste

1 tsp soy sauce

1 tsp Dijon mustard

salt to taste

2 tblspns peanut oil

2-3 heads of broccoli, chopped

1/2 cup breadcrumbs

Preheat the oven to 375. Cook the macaroni according to directions, drain, and set aside. Meanwhile, in a medium saucepan, cook the cauliflower, coconut milk, and water over medium heat 10 minutes, until cauliflower is soft. Add the garlic, miso paste, soy sauce, mustard, and salt. Remove from heat, then carefully blend using an immersion blender until smooth. In a frying pan, warm the peanut oil over medium-high heat. Add the broccoli and cook 5 minutes, stirring frequently. In a large casserole dish, add the pasta, sauce, and broccoli and mix together. Top with breadcrumbs and bake 20 minutes.