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