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Preheat oven 450 °F. Line a baking sheet with parchment paper to 450°F.
Wash and cut cauliflower head into small bite-sized pieces
Mix the non-dairy milk, water, flour and powdered spices in a mixing bowl. The batter will be thin enough that it runs off your fork.
Dip each floret into the mixture and coat evenly. You can shake or tap off the excess on the side of the bowl. Lay florets in an even layer on the parchment lined baking sheet.
Bake cauliflower for 25 minutes or until golden brown. Remove the cauliflower from the oven and set aside.
Heat extra virgin olive oil in a pot over medium heat. Add onion, garlic, and celery and cook until soft, about 5 mins. Stir in 4 cups of the baked Cauliflower. Add in Daiya Cheezy Mac Cheddar Deluxe sauceand 1tbsp hot sauce and stir until all is properly incorporated. Set aside.
Cook brown rice elbow macaroni as instructed. Place drained macaroni in pot and add in to Cheddar-buffalo sauce. Stir until properly incorporated.
Place the Buffalo Cauliflower Mac in an oven safe casserole dish. Layer Daiya Cheddar Style Slices and breadcrumbs on top of the dish and melt cheese in oven. Top with fresh chives and serve.