Vegan Mofo 2014 Day 2: Baked Panko Topped Cauliflower Mac

Mac n cheese is a classic favorite, but there are no pasta elbows here.

Hello vegan mofos! Welcome to day two!  This is bound to be one of several Taste The Nom Nom mac n cheeses debuting today. There's an upcoming review on a certain brand sweeping the nation. Hint: Those whose childhood thrived on Kraft's blue box tradition will know what I'm talking about.
Now Cauliflower "Macaroni" is definitely becoming one of my fast favorites. Sometimes I am out of macaroni. It happens. Heck, I'm out of pasta all the time. Frozen cauliflower proves to be more than capable to stand in. Creamy, firm consistency without wheat holds up to cheesy flavors provided by Daiya Mozzarella and nutritional yeast. The topping is unbelievably delicious thanks to Ian's well seasoned Italian herb breadcrumbs.
For a more delectable, heartier crunch add chopped walnuts before baking. Mmmmhmmmmm!

Baked Cauliflower Mac Ingredients And Preparation

1 cup cauliflower florets
2 tablespoon olive oil
1/2 cup almond milk
1/4 cup Daiya Mozzarella Style Shreds
3 tablespoon nutritional yeast
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper

1/4 cup Ian's Italian Herb Panko Breadcrumbs
3 tablespoon nutritional yeast
1/4 teaspoon paprika
pinch of salt and black pepper

Preheat oven to 350 degrees and grease desired baking pan or mini pans.
Combine cooked cauliflower with olive oil, almond milk, Daiya, nutritional yeast, Italian seasoning, salt, and black pepper.
Mix breadcrumbs, nutritional yeast, paprika, sat, and pepper in a separate bowl.

Pour cauliflower into pans (or pan) and top with breadcrumb mixture.

Bake for 25-30 minutes.

Voila.

Ready to eat-- straight out of the dish!