Buffalo Cauliflower Mac + Cheese

• 3/4 cup raw cashews
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbs olive oil
• 1 1/2 cup vegetable stock
• 1/4 cup dry white wine
• 2 1/2 tbs nutritional yeast
• pinch of nutmeg, freshly grated
• 1 tsp salt
• 1 cup cheddar cheese
• 2 tsp mustard
• 1/4 tsp cayenne pepper

Pasta:

• 16 oz whole wheat elbow macaroni

Directions:

Buffalo Cauliflower:

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Arrange the cauliflower in a single layer on the baking sheet.
3. Toss with olive oil, garlic powder, and 1/4 tsp. salt.
4. Roast for 20 minutes, tossing halfway through.
5. Transfer to a large bowl and add the hot sauce, vinegar, paprika, and bread crumbs.
6. Stir well to coat and return to the baking sheet.  Arrange in a single layer and bake for 10 minutes more.

Mac + Cheese Sauce:

1. Heat the oil over medium-high heat.
2. Add the onions and cook for 5-10 minutes to bring out the flavor / until translucent.
3. Add the garlic and cook for 1 minute more.
4. Transfer the onions and garlic to a high powered blender.
5. Add the cashews, vegetable stock, wine, nutritional yeast, nutmeg, & salt.
6. Blend on high speed until smooth.
7. Pour into a sauce pan, add in the cheese, mustard, and paprika, and heat the sauce.

Pasta / Bringing It All Together:

1. Bring a pot of salted water to a boil.
2. Cook the pasta as directed.
3. Drain and add back to the pot.
4. Add the mac + cheese sauce to the pasta and cook for 1-2 minutes, on low heat, to heat through.
5. Place the mac + cheese in bowls and top with the buffalo cauliflower.
6. Serve hot and enjoy.