4 c chopped orange cauliflower (any color will work)
4 c vegetable broth or water
1 lb whole wheat noodles (or GF noodles)
10 – 12 oz reduced fat cheddar cheese
2 tbsp unsweetened almond milk or milk of choice
1 tbsp cornstarch
⅓ c nutritional yeast (see note for substitutions)
Salt and pepper to taste
⅔ c cheese crackers (I used Annie's http://www.annies.com/products/cheddar-squares)
¼ c french onions
Extra cheese for topping, if desired
Instructions
Preheat oven to 350°F.
Cut the top off of the head of garlic, drizzle with oil or spritz with nonstick spray, and wrap in foil. Bake for 30 – 45 minutes until garlic is soft. Set aside to cool.
Bring broth to a gentle boil in a large pot. Add cauliflower, cover, and cook until it is falling apart or very soft. Set aside to let cool slightly.
Meanwhile, cook noodles according to package directions.
Using a blender, process the cauliflower and broth until smooth.
Return cauliflower to a sauce pan over medium heat. Squeeze soft garlic into pan – be careful not to handle if it is too hot and avoid any papery pieces. Cut cheese into cubes and add to cauliflower. Whisk frequently to ensure cheese does not settle on the bottom, until cheese is melted.
Mix cornstarch with milk and whisk into cauliflower mixture. Increase heat to near boil and then reduce to a simmer. Stir in nutritional yeast and cook until sauce is thickened. Add salt and pepper to taste.
Stir together sauce and noodles and pour into a large greased casserole dish. Bake for 35 minutes.
Meanwhile, crush cheese crackers and french onions in a food processor. Sprinkle over casserole with extra cheese (if desired). Bake an additional 10 minutes.
Notes
To sub out nutritional yeast, use an equal amount of Parmesan cheese and increase cornstarch to 2 tbsp. Do not skip baking the garlic, as raw garlic will be too overpowering. If short on time, use ½ tsp of garlic power for a subtle garlic flavor. Nutritional estimation uses nutritional yeast.