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

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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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