This Vegan Buffalo Cauliflower Orzo Mac and Cheese is creamy, dreamy comfort food. The perfect amount of spice to kick up this classic recipe.
Preheat oven to 425 degrees and line a baking sheet with parchment paper. Spread cauliflower out on the baking sheet and top with olive oil, garlic powder, chili powder and buffalo sauce. Toss to combine and place in the oven for 15 minutes. When done, remove from the oven and transfer to a bowl (including all of the sauce on the baking sheet).
Bring a pot of water to a boil and add orzo. Cook according to package instructions. When done, drain and set aside.
While the pasta is cooking, melt butter in a pan over medium heat. Add garlic and cook for 30 seconds.
Add milk and cream cheese. Whisk until smooth.
Add the garlic powder, mustard powder, white pepper, black pepper and bouillon. Whisk until combined.
Add the cooked orzo and half of the the cauliflower to the sauce and stir to combine. Taste and add buffalo sauce to taste.
Serve immediately with the remaining cauliflower and cilantro.
*You can get this at Whole Food's or online here.
**Here are my recommendations for specific brands to use in this recipe. I prefer Earth Balance Vegan Butter, Trader Joe's or Kite Hill Vegan Cream Cheese, unsweetened soy milk, Frank's Buffalo Sauce and Better Than Bouillon No Chicken Base.
***LEFTOVERS: After sitting in the fridge, leftovers will be dry. When reheating add a splash of non-dairy milk to get the sauce creamy again.