Jalapeño Cauliflower Mac and Cheese
3 c. cauliflower florettes
Drizzle of olive oil
1/4 c. almond milk (or milk of your choosing)
½-1 jalapeño, sliced
Two handfuls of finely chopped kale
1/4 c. grated fontina cheese
Salt & pepper
Preheat oven to 400 degrees.
Toss cauliflower with a little olive oil, salt & pepper and roast on a baking sheet for 30 minutes (or until golden brown)
Prepare your shells and cheese (according to the box). Mix together, adding enough almond milk to make it creamy.
To your pot of mac & cheese (while it’s still hot), add chopped jalapeños, kale and stir until the kale wilts. Stir in the roasted cauliflower, and a grating of fontina cheese if you like. Season with salt & pepper.