Asian Style Vegan Macaroni and Cheese

This isn't exactly mac and cheese, but it is low fat and pretty tasty. The asian flavors of miso and soy sauce blended nicely with the cauliflower and coconut milk.

2 cups cauliflower, cut into small pieces and stems removed

1 cup light coconut milk

1 cup water

2 garlic cloves, chopped

1/4 teaspoon ground nutmeg

1 teaspoon white miso paste

1/4 teaspoon soy sauce

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

Pinch of pepper

1 teaspoon corn starch

2 tablespoons grapeseed soil

1/2 cup firm tofu, drained and cut into cubes

2 1/2 cups cooked elbow macaroni

1/2 cup panko bread crumbs

1/5 teaspoon garlic power

1. Preheat oven to 375 degrees F
2. In medium sauce pan, cook 1 cup of the cauliflower with coconut milk and 1 cup water over medium-high heat until soft. Add the garlic, nutmeg, miso, soy sauce, mustard, salt and pepper. Cook sauce about 3 minutes and add the starch to thicken. Pout mixture into a blender and blend until smooth and creamy.
3. In a separate saute pan, heat the oil and remaining cauliflower and tofu over medium-high heat until lightly browned, about 3 minutes. Add the salt and pepper, to taste.
4. In a pan, add the macaroni, cauliflower, and tofu mixture. Mix in the sauce and sprinkle the breadcrumbs on top, and add the garlic powder over breadcrumbs. Bake 15 to 20 minutes, or until golden brown.

Source: Skinny Bitch Ultimate: Everyday Cookbook