Step 1

Bring a large pot of water to a boil.

Step 2

While the water is boiling, cut the cauliflower into 1-inch pieces. Sautée over medium heat with garlic, 1 tablespoon of olive oil, and ½ teaspoon salt until cooked, about 7 minutes. Put in a blender and set aside to cool.

Step 3

In the same pan, heat another tablespoon of olive oil and add the onion and mushrooms. Once they've caramelized, about 10 minutes, add the spinach and cook until wilted.

Step 4

While the onions and mushrooms are cooking, add some salt to the boiling water and cook the macaroni according to package instructions.

Step 5

To the blender with the cooled cauliflower and garlic, add 1 teaspoon salt, black pepper, nutritional yeast, lemon juice, and a can of Chef's Choice coconut milk. Blend until smooth and creamy. Taste for seasoning and adjust as needed.

Step 6

Add the cooked macaroni, sautéed vegetables, and sauce in a casserole dish. Top with shredded vegan cheese and put it under the broiler until the cheese melts and turns golden.