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Dairy
Medium
1 Hour, 10 Minutes
Diets 
1 bag Kineret Breaded Cauliflower florets
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 ounces shredded mozzarella or mozzarella/cheddar blend
salt, to taste
1/2 the sauce from the Mac n’ Cheese Dip (see instructions)
1/2 cup Tuscanini Marinara Sauce
1/2 teaspoon Italian seasoning
salt, to taste
4 tablespoons Gefen Light Mayonnaise
1 and 1/2 tablespoons Gefen Honey
2 tablespoons lemon juice
1/2 teaspoon mustard
1/2 teaspoon salt
1 avocado
2 tablespoons Gefen Light Mayonnaise
2 tablespoons lime juice
1 teaspoon salt
2–3 tablespoons water, as needed
For soft cauliflower, bake according to package instructions. For crispy cauliflower (how I prefer it), preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil and grease with nonstick cooking spray.
Spread cauliflower on foil and spray with nonstick cooking spray. Bake for 40 minutes, until crispy and crunchy. Serve alongside dipping sauces! (Recipes follow.)
Melt butter in a small saucepan. Whisk in flour. Add milk and whisk to combine. Bring to a gentle boil over medium-high heat, and boil until thickened.
Transfer half the sauce to another small saucepan. Stir the cheese for the Mac n’ Cheese Dip into the original (hotter) sauce, stir to melt cheese, and season with salt.
Stir the marinara and seasoning into the second sauce.
Serve both sauces immediately. If making ahead, you can warm them with a little milk to make them creamy again.
Whisk together all ingredients.
In a blender, blend together all ingredients. Add two to three tablespoons water as needed for desired consistency.
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