Cauliflower Makhani Au Gratin

oh the indulgence

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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