This cauliflower macaroni bake is comforting, has plenty of veggies and is low in fat. Also easy to prepare.
Course: Main Course
3cupssteamed or cooked cauliflower
1 and 1/2 cups plant based milk
1/2 to 1tspgarlic powder
1/2 to 1tspsalt to taste
2 cups sliced mushrooms
1 and 1/2cup frozen green peas
2 and 1/2cupsuncooked macaroni
Preheat the oven to 250F / 175C
Steam or cook the cauliflower until tender. Blend the steamed cauliflower with the milk and flavorings into a smooth sauce.
Bake the sliced mushrooms in a little water or oil for about 6 minutes until they start to shrink. Add in the green peas and let it cook for 5 more minutes. Season with salt and pepper to taste.
Cook the macaroni al dente according to the directions on the package.
Mix the cooked macaroni, cauliflower sauce and the mushroom / green peas and scoop it into a baking dish. I added some coarse corn flour on top to make it crunchy. You can also add some [ gluten free ] bread crumbs or vegan cheese.
Bake for about 20 minutes covered with foil and ten minutes without cover to get the top crunchy and golden.
This dish can be easily prepared upfront. You can assemble it in a baking dish and set it in the fridge until the time you want to prepare it,