So we’ve all heard Jerry Seinfeld’s wife authored a cookbook that is similar to another woman’s, who is not married to a celebrity and wasn’t offered a spot on Oprah, and therefore (as she tells it) has sold fewer cookbooks.

Because they both seem to have the same good idea (which if you ask me just isn’t that inventive, but whatever. Velveeta over broccoli anyone?) of masking veggies inside delicious food, here is a variation of one of their recipes, which may be a variation of the other one’s recipe.

This mac and cheese recipe is simple, but I recommend making it in advance. Otherwise your prep and bake time is almost an hour.

I’m not sure if it’s worth fighting over, but this recipe is “deceptively delicious,” as they say.

Cauliflower mac and cheese
2 C. cauliflower
3 Tbsp. butter
3 Tbsp. flour
2 ¼ C. milk
½ tsp. salt
¼ tsp. black pepper
2 C. shredded cheddar cheese, divided, plus more for sprinkling on top
1 package (about 7 C.) firmly cooked pasta (macaroni, spirals, mini shells, etc.)

Directions:
Microwave cauliflower florets with ¼ C. water until tender (about 8-9 minutes). Then, puree until completely smooth. Set aside. Next, melt butter in large pan, adding milk, then flour and salt and pepper. Remove from heat and add 1 ½ C. cheese, stirring until smooth. Add cauliflower puree; stir until well blended. Add cooked pasta; stir until well coated. Transfer mixture into a sprayed baking dish, while intermittently adding the remaining ½ C. cheese. Sprinkle desired amount of cheese on top. Cover and bake at 350 degrees, 25-30 minutes, or until top is slightly browned.