Some of you may be familiar with Randy Clemens as the author of The Sriracha Cookbook as well as the even better Veggie-Lover’s Sriracha Cookbook. Not only that, he is a chef, craft beer nerd and has helped put together the Sriracha Festivals in LA and SD, and taken part in the documentary on sriracha. You could certainly say he knows his shit.
I’ve also mentioned Randy a couple of times on the blog before, like when he had his book release party at Golden Road Brewing in July of 2013 and we got to hang out and take goofy pictures, plus sample some dishes from the Veggie-Lover’s Sriracha Cookbook. Almost a year later, he participated in Authors Worth Celebrating at Mohawk Bend where we got to have a 4-course meal made up of even more dishes from his book.
Needless to say, I’ve had my fair share of his dishes and they are damn good. That being said, I just had to get him involved with #ReturnoftheMacMoFo, because I have been eyeing his recipe for Sriracha-Cauliflower Mac for over a year now. Randy has been so awesome as to not only let me share this delicious recipe, but to also give THREE SIGNED COPIES of his Veggie-Lover’s cookbook away! YAY!
Go ahead, check out the yumminess that this spicy, noodle-free, Mac!
Sriracha-Cauliflower Mac ‘n’ Cheeze
"Y’know, I was going to write this recipe using pasta, but then I got to thinkin’ about how I made this book for people who love veggies. So I swapped cauliflower for the pasta, and it turned out great! For those who simply want pasta and will kill anyone who gets in their way, feel free to use 8 ounces of elbow macaroni, cooked until al dente, in place of the cauliflower. "-Randy Clemens
- 2 tablespoons coconut oil or extra-virgin
- olive oil
- 1 cup panko bread crumbs
- Cheeze Sauce
- 3/4 cup raw whole cashews, soaked in water
- for 2 hours
- 1/4 cup raw sunflower seed kernels
- 3/4 cup nutritional yeast flakes
- 1-1/2 teaspoons kosher salt
- 1 teaspoon dry mustard
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 2 tablespoons coconut oil or extra-virgin olive oil
- 1/2 small sweet onion, diced
- 1/4 cup all-purpose flour
- 2 cups unsweetened nondairy milk
- 3 tablespoons cornstarch
- 1/4 cup Sriracha
- 1 large head cauliflower, cut into small florets
- Chopped fresh flat-leaf parsley, for garnish
- Sriracha-Cauliflower Mac
- To make the topping, melt the coconut oil in a large saucepan over medium heat. Gently stir in the panko, then turn off the heat and let the bread crumbs absorb the oil.
- Preheat the oven to 400°F. Lightly spritz a 2-quart casserole dish with nonstick cooking spray.
- To make the sauce, drain the cashews and pulse them in a food processor with the sunflower seeds until finely ground. Add the nutritional yeast, salt, mustard, pepper, and nutmeg and pulse until well combined. Heat the coconut oil in a large saucepan
- over medium heat. Add the onion and sauté until softened, 5 to 7 minutes. Whisk in the flour. Cook for 2 to 3 minutes, stirring constantly to avoid lumps. In a small
- cup or bowl, whisk together 1/2 cup of the nondairy milk and the cornstarch. Add to
- the pan, stirring constantly. Cook, still stirring constantly, until the mixture has
- thickened, then whisk in the remaining 1-1/2 cups nondairy milk. Stir in the cashew mixture and Sriracha. Bring to a simmer, then immediately lower the heat and cook, stirring occasionally, until thickened and creamy, about 5 minutes. Season with salt and pepper to taste. Remove from the heat and cover to keep warm.
- To assemble the dish, put 1/2 inch of water in a saucepan and bring to a simmer over medium heat. Add the cauliflower and season lightly with salt and pepper. Cover and cook until just tender, 4 to 6 minutes. Drain well, then pat dry with a clean kitchen towel or paper towels. Transfer to the prepared casserole dish. Pour the sauce over the cauliflower and top with the panko.
- Bake for 15 to 20 minutes, until the topping is golden brown and the sauce is bubbling. Remove from the oven and let sit for 5 minutes so the molten cheeze lava can cool just a touch. Portion, plate, and serve garnished with parsley.
- To make gluten-free
- For the topping, substitute 2 cups of rice squares cereal (such as Rice Chex) for the panko. Put the cereal in a large ziplock bag and gently roll over it with a rolling pin until the cereal is coarsely crushed into bits, resembling panko in texture. For the cheese sauce, simply substitute gluten-free flour for the all-purpose flour.
Find more mac recipes here: MACARONI MOFO!