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When you’re craving that mac n’ cheese, try this. Inspired by one of my favorite Indian restaurants in NYC, Aroqa.
312 calories per serving | 13g protein | 21g fat | 18g carbs | 5g fiber
Download the recipe card here
INGREDIENTS | Makes 3 servings
4 cups small cauliflower florets
ONION-TOMATO SAUCE
1 tbsp avocado oil or ghee
1 onion, chopped
2 tomatoes, chopped
2 tsp ginger, grated
2 tsp garlic, minced
1/4 cup cashews
3/4 tsp salt, to taste
1/2 tsp garam masala
1/2 tsp pepper
BECHAMEL SAUCE
1 tbsp ghee
1 tbsp chickpea flour
1/2 cup whole milk
TOPPING
1/2 cup mozzarella cheese, shredded
DIRECTIONS
Step 1 - Boil cauliflower florets until crisp but tender. Preheat oven to 350 degrees F
Step 2 - Caramelize onions in 1 tbsp oil. Add remaining ingredients for onion-tomato sauce, mix well and heat with lid on for 5 mins until well cooked. Cool and blend.
Step 3 - Make the bechamel sauce by whisking together ghee and chickpea flour in a pan on low heat. Add in milk and keep stirring until it thickens
Step 4 - Mix cauliflower, tomato-onion sauce and bechamel sauce, stir well
Step 5 - Pour into greased loaf pan, top with cheese and bake at 350F for 30-40 mins until golden brown
Serve with 1/3 pita (optional) to balance out the carbs
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