Cauliflower Mac and Cheese

SERVES 2 | recipe cost  $4.40 to $4.80

This is just as great the day after you make it. If you are cooking for one, save half for lunch tomorrow—or, if you are not a fan of leftovers, simply cut the recipe in half.

• 1 cup low-sodium chicken broth or Vegetable Broth
• ½ cup diced carrots (see Note)
• ¼ cup unfortified nutritional yeast
• 2 tablespoons raw cashews
• 1 tablespoon dried minced onion
• 1¾ teaspoons fine sea salt
• 1½ teaspoons Taco Seasoning
• 1 teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 1 large head cauliflower, cored and trimmed

1. In a high-powered blender, combine the broth, carrots, nutritional yeast, cashews, dried onion, salt, taco seasoning, garlic powder, and black pepper. Blend on high until smooth, about 30 seconds.

2. Place the cauliflower in an electric pressure cooker. Pour the sauce over the top.

3. Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/− buttons until the display reads 2 minutes.

4. When the cooker beeps, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes.

5. Remove the lid and using the display panel, select the SAUTÉ function and adjust to NORMAL (see Note). Cook, stirring occasionally, breaking up the cauliflower into pieces and allowing the sauce to thicken, about 3 minutes.

6. Serve hot.