Salt and Vinegar Mac n’ Cheez Bites
[Vegan, Gluten-Free]

For the Cheez Sauce: 

1. Preheat oven to 400°F. while oven is heating, chop cauliflower head into florets removing the bottom layer of the head.
2. Grease baking tray with an oil spray (I used avocado oil spray) and add cauliflower florets - it's okay if they're overlapped on the tray.
3. Bake cauliflower for about 25-30 minutes or until they're tender. let cool and add to a food processor along with the remaining cheez ingredients. blend until super creamy - if the mixture gets stuck, add a bit of water to thin it out.

For the Pasta: 

1. Cook pasta according to package. once done, add cheez sauce into pot and mix into the pasta until fully combined.
2. Fill your silicone baking molds with the mac n' cheez mixture. I used three molds (2 with small holes, 1 with larger holes) and store in the freezer for at least 2 hours or until frozen

For the Bites: 

1. While still in their bags, crunch the salt & vinegar pork rinds into a crumble. pour into a large bowl in a separate bowl, add the gluten-free flour and water. if the batter is too thick, gradually add a bit more water. make sure it's not too runny
2. When the mac n' n cheez bites are frozen, remove them from their molds one at a time.
3. Preheat the oven to 375°F and grease your baking tray with an oil spray. start dipping your frozen mac n' cheez bites into the batter first, then into the Outstanding Foods crumble. you may need 2 large baking trays - if not, keep the bites in the freezer until you're ready to use them.
4. Spread bites around the baking tray and bake for 30 minutes flipping halfway through.
5. Serve immediately with the vegan ranch. these bites last in the fridge for up to a week, but are best served fresh