Healthier Vegan Cauliflower Mac & Cheese

Serves: 4
Cooks in: 45 minutes
Difficulty: 3/10
Can be gluten free



2 tbs Olive Oil

3 Cloves of Garlic, minced

4 Spring Onions, finely chopped

1 Small Head Cauliflower, cut into small florets

Handful Sun-dried Tomatoes, chopped small

2 tsp Dried Thyme

1 tsp Sweet Smoked Paprika

1 tbs  Whole Grain Mustard

3 tbs Plain or Gluten Free Flour

3 cups/750ml Non Dairy Milk

2 tbs of Nutritional Yeast

3/4 cup/75g Vegan Cheese, grated

1 can Chickpeas, drained

Juice Half a Lemon

Salt & pepper to season

2 cups/250g of Cooked Macaroni pasta or Pasta of your choice


1 cup/100g Breadcrumbs

2 Sprigs Fresh Thyme

Pre heat your oven to 180 degrees C.

Place a large saucepan over a low heat and add a little oil followed by the garlic, spring onions, cauliflower & sun-dried tomatoes. Saute the mixture for 3-4 minutes until everything has soften slightly. Next add the thyme, paprika & mustard & cook for another minute before adding the flour. Continuously stir the mixture when you’ve added the flour so that it does not burn. After a couple of minutes, stir in the non dairy milk, nutritional yeast & vegan cheese.

Let the liquid bubble away for 4-5 minutes or until it is thick & creamy. Stir in the chickpeas, lemon juice and cooked pasta.

Transfer the mixture to a baking dish & sprinkle over breadcrumbs & fresh thyme leaves.

Place the dish into the oven for 10-15 minutes or until the topping has gone crisp & golden.

Serve with salad or greens.