Mock-o-Roni (Cauliflower Mac ’n Cheese)

Want a healthier version of mac-and-cheese that comes together even faster than the original? Try this. You won’t miss those elbow noodles one bit! The kids will love it too. Simple and quick, and definitely delicious!

SERVES 6

• 1 head fresh cauliflower
• 2 Tbsp olive oil or avocado oil
• ¹⁄₂ tsp garlic powder
• 1 tsp salt
• 1¹⁄₂ cups cheddar cheese

Preheat oven to 375°F (190°C). Soak, wash, and check the cauliflower. Chop it into ½-inch (1-cm) chunks that resemble macaroni. Place cauliflower in a ziplock bag. Add olive oil, garlic powder, and salt and shake well to coat the cauliflower pieces. Place cauliflower on a baking sheet lined with parchment paper. Bake for 45 minutes.

Uncover and add the cheddar cheese on top. Bake uncovered for an additional 10–12 minutes or until cheese is melted, bubbly, and golden. Note: Aim for fresh cauliflower for the best outcome, but frozen cauliflower will work too.

Tip: Pair this mocko-roni with a starch like a root veggie soup, wholesome bread, or even another pasta dish for a balanced meal.

Prep your supper ingredients the evening before, once the family calls it a night. Leave the dry ingredients on the counter and the wet in the fridge. You won’t believe how smooth and quick your cooking will be. Thank me later!

(Originally featured in Family Table, Issue 689)