Name: No-Cheese Mac and Cheese
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 head cauliflower, chopped; 1 cup cashews; 2 tablespoons ground turmeric; 1 teaspoon ground nutmeg; 2 cloves garlic, sliced; 1 shallot, sliced; 2 cups vegetable stock, plus more if needed (see Cook’s Note); Kosher salt and freshly ground black pepper; 2 tablespoons nutritional yeast; Pinch garlic powder, optional; Dash hot sauce, optional; 1 pound large shell pasta (see Cook’s Note); 1/2 cup panko breadcrumbs (see Cook’s Note); 1/2 small bunch chives, thinly sliced

Directions

Set up your grill for indirect heat by building coal on one side only.
Place a large Dutch oven on the grill over the coals. Add the olive oil and once heated, add the cauliflower and cashews. Sauté until there is some color, about 5 minutes, then add the turmeric, nutmeg, garlic and shallot. Sauté until the shallot and garlic begin to soften, about another few minutes. Add the vegetable stock and salt and pepper to taste. Bring to a simmer and cook until the cauliflower is very tender, 25 to 30 minutes.
Transfer the mixture to a blender with the nutritional yeast and blend until smooth. You may need to add a little vegetable stock if it seems a little thick. Season to taste with salt and pepper and add a little garlic powder or hot sauce if you’d like. Pour the sauce back into the pan and keep warm off the coals.
Meanwhile, bring a large pot of salted water to a boil on the grill and cook the pasta until al dente according to the package directions. Remove the pasta directly into the cauliflower sauce and mix to combine. Evenly sprinkle the panko and chives over the top, then place back onto the grill over indirect heat and bake at 350 degrees F until golden brown, about 10 minutes.

Cook’s Note

To make a vegan version of this recipe, make sure to use vegan vegetable stock, panko and pasta. Check the labels of these ingredients to confirm.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.