Cooking Instructions
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Step 1
Preheat your oven to 425 degrees F (220 degrees C).
Step 2
First, prepare the cauliflower. Place the chopped
Cauliflower (1 head)
,
Vegan Buffalo Sauce (120 mL)
,
Salt (3 g)
,
Ground Black Pepper (1 g)
, and
Olive Oil (15 mL)
into a bowl and toss until bite size cauliflower pieces are covered.
Step 3
Place onto a greased baking tray and bake for 20 minutes.
Step 4
While cauliflower is cooking, begin making your mac and cheese. Cook your
Elbow Macaroni (455 g)
according to the package in a large saucepan.
Step 5
Once the pasta is done cooking, strain it and use the same large saucepan to prepare your mac and cheese.
Step 6
Place
Vegan Butter (15 g)
in the saucepan over medium heat.
Step 7
Then, add in your
Scallions (1 bunch)
and
Garlic (2 cloves)
and cook until fragrant.
Step 8
Lower the temperature to low heat, add noodles to the pan and toss.
Step 9
Then, add in your extra
Unsweetened Almond Milk (120 mL)
,
Vegan Buffalo Sauce (30 mL)
,
Vegan Cream Cheese (15 mL)
,
Vegan Cheddar Cheese (170 g)
,
Hot Sauce (1 dash)
, and air fried cauliflower. Toss until well covered and until the cheese melts!
Step 10
Remove from heat and plate. Optionally sprinkle some
Fresh Chives (to taste)
on top.
