Vegan MAC & Cheese with Cauliflower

Our family loves MAC & cheese.  I can't have the cheese and I don't want to deny my family a favorite, I also don't want to make 2 meals.  So, I gave made my own version with simple substitutions and added son extra veggies with cauliflower purée.  Not vegan?  Just use butter, cows milk and your choice of cheese.

What you need:

2 cups uncooked pasta of your choice.  Cook the pasta stove top according to the directions.

1/2 cup whole wheat flower

1/2 cup vegan margarine

1/2 tsp ground sage

1/2 tsp ground thyme 

Salt & pepper to taste

Approx 2 cups rice milk

1 1/2 cups Daiya Mozerella or cheddar shreds

1 cup cauliflower boiled and puréed.  

Preheat oven to 350.  In a medium sauce pan on medium-low heat, combine the flour and margarine and stir until it forms a paste.  Add the sage, thyme, salt and pepper then slowly add about 1 cup of milk as you stir.  Once the milk is mixed with the flour mixture begin to add the Daiya a little at the time letting it melt.  If it gets to thick add more milk, stir in the cauliflower purée once all the Daiya is melted.. Once the pasta is cooked put in a lare casserole dish, pour the cheese mixture over top of the pasta,  place I the oven a cook for 20-30 minutes until the mixture is bubbling. Serve warm and enjoy!