All Photos © Christine Elise McCarthy 2018
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I took those two outdoor images this weekend on my Hollywood sign hikes. Living in LA does NOT suck. Don’t believe the hype.
You know what else doesn’t suck? Pretty much any variety of mac & cheese. But being a big fat ass does suck – so I added a huge head of cauliflower & two small heads of broccoli to this so it is about 50% veggies & 50% pasta. Easy & delicious. I skipped the whole roux business so this is a very quick dish to put together.
I used turmeric because it adds that vibrant yellow color but I also added it because it is really good for you. Google “turmeric benefits” or look HERE & see some of the amazing good it can do for you.
Click the image below to watch the video.
Easy Cauliflower and Broccoli and Turmeric Mac and Cheese
12 oz dry pasta
1/2 large head cauliflower – cut into bite-size florets
2 medium heads broccoli – cut into bit-sized florets
12 oz unsweetened non-dairy milk
1 cup vegan sour cream or cream cheese or a mix
1 or more cups vegan cheese of your choice
1/4 cup nutritional yeast (optional)
1 TBS turmeric
2 garlic cloves – minced
1 tsp salt
1 TBS ground pepper
A few squirts of hot sauce – I used Crystal (optional)
1-2 cups panko or other bread crumbs
Heat the oven to 350 & grease a large casserole pan.
Cook pasta according to directions. Cook as long as the package says – but add the cauliflower & broccoli in the final three minutes. Drain.
Heat the milk & stir in all the other ingredients. Add the pasta & veggies & combine. Put in your greased casserole dish. Top with breadcrumbs. A spritz of cooking spray will aid the breadcrumbs browning.
Bake for about 30 minutes or until the cheese is bubbly & the breadcrumbs are beginning to brown.