I am sitting here with a little one under the weather. And, after feeding him bone broth rice and a smoothie, he is resting nicely. I was also thinking of napping myself since neither one of us got any sleep last night, but making this blog post won out. Yea! I love how I continually think to myself, after a restless night, that “I will definitely nap tomorrow”, and NEVER do. I always seem to have something that could be done rather than napping, and this day is no different. I can hear the rather loud hum of my spinning washing machine in the background and know it will soon begin “beeping” to let me know it’s time to put down the computer and change out the clothes. It is truly never ending when you run a loving household full of people. I honestly don’t mind, but I wanted to ensure I got this recipe to you as it has been a big request for some time. So, I am going to press on and ignore the rhythmic “beep” that is about to occur.
I have honestly tried this classic dish many different ways using several different vegetables, but this one got major approval from my family, so it is the keeper. Sometimes it takes 100 tries to finally nail something down worthy of writing about and sharing. I have looked for many years for the perfect inspiration to completely renovate one of my all-time favorites. I do have a really good recipe using butternut squash, and will share that one with you sometime around Thanksgiving or Christmas. Those are the times I usually make that particular dish as the gourd squashes are in season. But, for now we are going to use cauliflower as the base for this decadent rendition. I wanted this make-over to be much more than the standard macaroni and cheese. I wanted more than two ingredients. I wanted protein and spices and vegetables. I have managed (after many failed attempts) to pack all of those requirements into this super healthy, super tasty dish. We, often times, eat it for lunch with a side salad or fruit. My 3 year old usually eats 2 bowls and if I must confess, so do I. If you are worried about the cauliflower taste, don’t be. You really wouldn’t even know it was there if I didn’t tell you.
The health benefits of cauliflower are great, and I am certain you are aware of most of them by now. So, I want to introduce you to a somewhat unfamiliar ingredient called nutritional yeast. “What is it” you ask? It is deactivated yeast. A more formal definition from Fat Free Vegan Kitchen is “nutritional yeast is made from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses, and then harvested, washed and dried with heat to “kill it” or deactivate it”. It is a good source of vitamin B 12, folic acid and protein, and has a bold nutty flavor. Many vegans use it as a cheese substitute. It is a nice addition to this recipe as it increases the nutritional value while enhancing the bold flavor I was looking for. Win Win! I truly hope this becomes a future classic for your family. Enjoy!
Healthy Mac N’ Cheese
1 16oz package brown rice noodles
1 small head of cauliflower – steamed
1 cup raw cashews – soaked overnight, if possible
5 TBSP warm water
2 medium cloves garlic
1 cup goat gouda cheese – shredded
1 TBSP nutritional yeast flakes
1 tsp ground black pepper
2 tsp Himalayan pink salt or sea salt
1/4 tsp paprika
1/4 tsp turmeric
4 TBSP extra virgin olive oil
1 cup almond milk
Cook noodles according to package directions. While the noodles are cooking, steam the cauliflower for about 10 minutes, don’t overcook. To a blender add the remaining ingredients and blend until creamy. Drain the noodles and add the cream sauce. Stir until well combined.