Pasta with cauliflower

Ingredients:

• 3 cups small cauliflower florets, chopped
• 2 tsp extra-virgin olive oil
• 1 large shallot, chopped
• 1 large clove of garlic, minced
• Juice of 1 small lemon (about 2 tbsp)
• 1 tbsp white or yellow miso paste
• 2 tsp hot mustard
• 0.5 tsp ground cayenne pepper
• 1/8 tsp ground turmeric
• 3/4 cup plain almond milk (or other plant-based milk), unsweetened
• 1/4 cup vegan nutritional yeast flakes*
• 2 tsp. brown sugar
• 280 g grated vegan cheddar (about 2.5 cups)
• 450 g of pasta horns
• Hot sauce, for serving (optional)

Preparation:

1. In a large saucepan, bring water to a boil.
   
   Place the cauliflower in a small saucepan, add 1 cup of water, and heat over medium heat. Cover, bring to a boil, and simmer until the cauliflower is completely softened, about 20 minutes. Transfer the cooked cauliflower and all the liquid to a food processor and set aside. Wipe out the saucepan.
2. Heat the olive oil in a saucepan over medium heat. Add the shallot and garlic and cook, stirring, until softened, about 3 minutes. Stir in the lemon juice, miso, mustard, 1 teaspoon salt, 3/4 teaspoon black pepper, cayenne pepper, and turmeric. Gradually whisk in the almond milk, nutritional yeast, and brown sugar and bring to a simmer. Remove from heat.
3. Blend the cauliflower in a food processor until smooth. With the processor running, gradually add the warm milk mixture and blend until creamy.
4. Place the cauliflower and almond milk mixture in a large saucepan and heat over medium heat. Add the vegan cheddar and stir occasionally until melted.
5. Meanwhile, add the macaroni to boiling water and cook according to package directions. Drain, reserving 1 cup of the cooking water.
6. Add the pasta to the sauce and toss to distribute evenly. Stir in some of the pasta liquid if the sauce appears too thick. Season with salt to taste. Serve hot with hot sauce, if using.
   
   
   Note *
   
   Nutritional yeast is an inactive yeast culture grown on molasses and contains proteins, lipids, and vitamin B12. It is used in cooking to enhance the cheesy flavor and impart a fluffy texture to curds.