Foodie Monday: Cauliflower, Kale, and Tofurky Sausage “Mac” and Cheeze

I was talking to a Sous Chef about Mac and Cheese one day. He said, “Vegan Mac and Cheese? Is that even possible?” Anything is possible. Before I became vegan, I never used to eat overly decadent foods. Now, as a vegan, the equivalent doesn’t even taste decadent and I don’t feel guilty.

I’ve learned a lot of things on my quest to a smaller figure over the past year. If you want a smaller figure, you need to work to maintain it. My smaller waist won’t stay that way if I indulge in carbs. Carbs in moderation are fine; but, I guarantee you I will weigh less in the morning if I don’t eat carbs after lunch.

Enter cauliflower, the wonder vegetable! You can rice it, steam it, and use it as a replacement for rice. It fulfills your carb fix without filling out your waistline. Chopped cauliflower in place of macaroni leaves you feeling satiated without weighing you down. It is amazing how big a difference simple changes in your diet can affect you.

I have big plans for adding more cauliflower into my diet. I wonder if I can do similar things with broccoli . . . My dogs and I love broccoli!

CAULIFLOWER, KALE, AND TOFURKY SAUSAGE “MAC” ‘N’ CHEEZE
Prep Time: 20-25 min (including making The “Cheezy Sauce of Goodness”)
Cook Time: 30 min
Yields: 6 servings (using six 6 oz ramekins)
Equipment Needed: Blender and six 6 oz. or larger ramekins (a square cake pan works too)

INGREDIENTS:
1 head of Cauliflower, rinsed, and chopped into bite-sized pieces
2 batches of Cheezy Sauce of Goodness MINUS 1/2 cup
4 c Kale and/or other leafy greens, steamed
2 Tofurky Italian Sausages, chopped
1 c Shredded Daiya Cheddar
1/2 tbsp Canola Oil
1/4 c Panko Bread Crumbs
1/4 c Shredded Daiya Cheddar

INSTRUCTIONS:
1.Pre-heat oven to 425 degrees
2. Steam cauliflower in a covered microwave-safe container for about 4-5 minutes.
3. In a large bowl, combine steamed cauliflower through 1 c Daiya cheddar cheese.
4. Scoop into ramekins, square cake pan, or casserole dish.
5. Cover with foil.
6. Bake for 20 minutes.
7. In a sauté pan, heat 1/2 tbsp canola oil over medium-high heat.
8. Add Panko bread crumbs, stirring occasionally until golden brown (about 5-7 minutes).
9. Remove ramekins (or pan) from oven.
10. Remove foil.
11. Place a couple of shreds of cheddar over each ramekin and top with some of the toasted Panko bread crumbs.
12. Bake uncovered for 10 minutes.
13. Enjoy!

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