Roasted Cauliflower Mac 'n' Cheese

Ingredients

1 large head of cauliflower

1-2 TBSP olive oil

salt to taste

4 cups of cheese sauce

A handful of shredded cheddar

2 cups water

1/2 cups raw cashew butter

8 oz shredded cheddar cheese

¼ tsp salt

1 large head of cauliflower

1-2 TBSP (15-30 ml) olive oil

salt to taste

1000 ml of cheese sauce

A handful of shredded cheddar

473 ml water

114 grams raw cashew butter

227 grams shredded cheddar cheese

¼ tsp (1.25 ml) salt

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Egg Free

Soy Free

Preheat the oven to 400°F (204°C).
Chop the cauliflower florets into popcorn-sized bites
Line a baking sheet with parchment paper.
Place the cauliflower on the baking sheet, drizzle with olive oil, and sprinkle with salt as desired.
Stir the cauliflower to evenly distribute the oil and salt, then redistribute the cauliflower into a single layer.
Roast in the oven until the edges begin to brown (about 20 min).
While the cauliflower is roasting, prepare the cheese sauce.
Remove the baking sheet from the oven and, using the parchment paper, lift the cauliflower from the baking sheet and let slide into a broiler save casserole dish.
Add the cheese sauce to the cauliflower and stir.
Top with a handful of shredded cheddar and broil on Low until the grated cheese begins to brown (about 5 minutes).

Add water and cashew butter to medium sauce pan and mix with an immersion blender (mix separately in a blender if you do not have an immersion blender).
Heat on medium.
When warm, gradually stir in the shredded cheese.
Add salt and stir.
Continue to heat until sauce reaches desired thickness.
If sauce gets too thick, add a little water. If sauce does not thicken enough, add a little cashew butter.