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Roasted Buffalo Cauliflower Vegan Mac and Cheese
Creamy, Spicy and Topped with Baby Arugula and Pico de Gallo

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Roasted Buffalo Cauliflower Vegan Mac and Cheese

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Adjust Servings:
Vegan Potato Cheese Sauce
3, skin on, cut into equal size chunks Baking Potato
3, cut into similar size of the potatoes Carrots
3 cups Organic Vegetable Broth
1/2 cup Nutritional Yeast
3 Tablespoons Tamari, Liquid Aminos, or Soy Sauce
1 Tablespoon Vegan Worcestershire Sauce
2 teaspoons Garlic Powder
1 clove, minced Garlic
Buffalo Cauliflower
cored and cut into bite sized pieces Cauliflower
2 teaspoons Garlic Powder
1/2 cup Vegan Buffalo Sauce
12. sliced Grape Tomatoes
1/2 small, chopped Red Onion
1, seeded and sliced Jalapeno
1 Tablespoon Lime Juice
1 cup Baby Arugula
Elbow Macaroni
16 ounce box large elbow macaroni Elbow Macaroni

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Comfort food just reached a new level with this creamy, spicy mac and cheese. The "cheesy" sauce works perfectly with buffalo cauliflower, while the fresh baby arugula and pico de gallo gives a fresh, crisp taste to the hot mac and cheese.

  • 40 minutes
  • Serves 6
  • Easy


  • Vegan Potato Cheese Sauce

  • Buffalo Cauliflower

  • Toppings

  • Elbow Macaroni



I just returned from Scottsdale, Arizona for a long weekend. My daughter took the Arizona Bar Exam, and I luckily had winter break, so I met her there for a girl’s weekend. I love Arizona! And what I love more are the fabulous vegan restaurants all over Phoenix, Chandler and Scottsdale. We celebrated vegan style, and now I am home to replicate the wonderful dishes made healthier my way.

One of my favorite restaurants, Pomegranate Cafe, located in Chandler Arizona, has phenomenal vegan food. Although everything on the menu is organic and vegan, they do have a few items with eggs and cheese for those who prefer. The menu is literally pages and pages long, so attempting to decide what to order is difficult. In fact, choosing an entree is impossible.

After 20 minutes of contemplation, I ordered buffalo mac and cheese. I make my own low fat cheese sauce with potatoes and carrots, so I  used my base recipe for mac and cheese. Although the dish I ate had breaded cauliflower, I chose to roast it twice and skip the breading.

Although Pomegranate Cafe’s Buffalo Mac and Cheese tastes incredible, my version rocks the house. Lets not forget that it was made with all vegetables and I skipped all the added fat and breading. This recipe is a win!


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Vegan Potato Cheese Sauce

Wash and cut potatoes and carrots in equal size.
Put in a pot and cover potatoes and carrots with water.
Boil for 30 minutes until potatoes and carrots and tender when pierced with a fork.
Drain potatoes and carrots; place into a high speed blender with the remaining ingredients.
Blend on high until cheese sauce is thoroughly blended and smooth.
Transfer to a sauce pan and heat on low.


Buffalo Cauliflower

Pre-heat oven to 400 degrees.
Line a baking sheet with a silicone mat or parchment paper.
Core, wash and cut cauliflower into bite sized florets.
Lay cauliflower in a single layer.
Sprinkle with garlic powder.
Roast for 30 minutes.
Remove from oven.
Put cauliflower in a large bowl and pour vegan buffalo sauce on cauliflower and stir.
Return cauliflower to pan, and spread in a single layer.
Return to oven for 11 minutes, while you cook the macaroni.


Cook Elbow Macaroni

Cook elbow macaroni following the instructions on the box.
Drain and return to pan.


Pico de Gallo Topping

Put sliced tomatoes, diced onions, and sliced jalapeños in a bowl and toss in 1 Tablespoon of lime juice.


Assembling the Mac and Cheese

Drain the macaroni and return to pot.
Add buffalo cauliflower.
Pour cheese sauce over the top.
Spoon into bowls.
Add 1/2 cup arugula in the middle of the bowl.
Spoon pico de gallo mixture on top of the arugula.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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