SPICED CAULIFLOWER MAC ’N CHEESE (DAIRY-FREE)

Soak cashews, either overnight, or flash-soak them in water you've boiled for 1-2 hours. Cook your pasta according to the instructions on the box - drain, do not rinse. For the cauliflower: Preheat your oven to 425 degrees and prepare a baking sheet by lining with parchment paper. Toss your cauliflower florets in olive oil, turmeric, cumin, salt, and pepper. Spread them out on the baking sheet so that they all have room to breathe, and roast in the oven, tossing a few times throughout, for about 40 minutes or until the florets are golden and crispy. For the sauce: Start by adding your cashews, nutritional yeast, juice of one lemon, olive oil, garlic cloves, salt, pepper, turmeric, cumin, and paprika to your blender. Now, add the broth. Blend until the sauce is completely smooth. Season it to taste with salt and pepper. Add the sauce to your cooked pasta. Mix until the sauce is well incorporated into the pasta. Top the mac ‘n cheese with the roasted cauliflower. Enjoy!