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RECIPE
15 INGREDIENTS 10 STEPS 40min

Buffalo Cauliflower Vegan Mac and Cheese

This buffalo cauliflower vegan mac and cheese is loaded with roasted cauliflower smothered in buffalo sauce then tossed in cheesy vegan sauce and topped with finely chopped flavorful chives.
Buffalo Cauliflower Vegan Mac and Cheese Recipe | SideChef
This buffalo cauliflower vegan mac and cheese is loaded with roasted cauliflower smothered in buffalo sauce then tossed in cheesy vegan sauce and topped with finely chopped flavorful chives.
Hi, I'm Chelsea! I am a recipe developer, food photographer and content creator. My goal is to provide you with simple, straight forward vegan recipes that have normal ingredients you can read.
https://chelseapeachtree.com
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Hi, I'm Chelsea! I am a recipe developer, food photographer and content creator. My goal is to provide you with simple, straight forward vegan recipes that have normal ingredients you can read.
https://chelseapeachtree.com
40min
Total Time
$3.04
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Buffalo Cauliflower

1 head
chopped into bite size pieces
1/2 cup
Vegan Buffalo Sauce
I used Frank's Buffalo Sauce
1/2 tsp

Buffalo Cauliflower Mac and Cheese

4 1/2 cups
Elbow Macaroni
or Pasta of Choice
1/2 cup
Unsweetened Almond Milk
or Plant Based Milk of Choice
2 Tbsp
Vegan Buffalo Sauce
2 cloves
Garlic , minced
1 bunch
Scallions , diced
1 scallion per 4 servings
or White Onion
1 Tbsp
I used Earth Balance vegan butter
or Coconut Oil
1 Tbsp
Vegan Cream Cheese
1 1/2 cups
Vegan Cheddar Cheese
to taste
for garnish
(optional)
1 dash
Hot Sauce
(optional)

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Nutrition Per Serving

VIEW ALL
CALORIES
736
FAT
21.3 g
PROTEIN
20.9 g
CARBS
123.2 g

Author's Notes

This dish is best served immediately! However, it will last for up to 3 days in the fridge in an air-tight container. Vegan Cream Cheese - This helps make the dish creamier! You may use regular cream cheese if you are not vegan. Vegan Cheese - I used vegan cheddar cheese shreds. You may also mix in some parmesan or vegan gruyere. Salt and Pepper - You do not need to add salt and pepper, but I did! I actually used garlic salt because I love garlic.

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 (1/2 cup) , Salt (1/2 tsp) , Ground Black Pepper (1/2 tsp) , and Olive Oil (1 Tbsp) 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 (4 1/2 cups) 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 (1 Tbsp) 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 (1/2 cup) , Vegan Buffalo Sauce (2 Tbsp) , Vegan Cream Cheese (1 Tbsp) , Vegan Cheddar Cheese (1 1/2 cups) , 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.

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Nutrition Per Serving
Calories
736
% Daily Value*
Fat
21.3 g
27%
Saturated Fat
3.2 g
16%
Trans Fat
0.0 g
--
Cholesterol
5.6 mg
2%
Carbohydrates
123.2 g
45%
Fiber
7.9 g
28%
Sugars
10.6 g
--
Protein
20.9 g
42%
Sodium
1014.0 mg
44%
Vitamin D
0.3 µg
2%
Calcium
176.9 mg
14%
Iron
5.4 mg
30%
Potassium
542.4 mg
12%
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