YOUR SOLIN GENERATED RECIPE
Baked Cauliflower Mac with Crispy Chickpea Crumbs
Savor a comforting dish that reimagines traditional mac and cheese by replacing pasta with tender cauliflower florets and incorporating crispy roasted chickpea crumbs alongside cubes of marinated tofu, all tossed in a cheesy, nutrient-packed sauce created with unsweetened almond milk and nutritional yeast. This balanced, plant-forward dish delivers vibrant textures and hearty flavor in every bite.
INGREDIENTS
300g Cauliflower
100g Canned Chickpeas (drained)
120 mL Unsweetened Almond Milk
16g Nutritional Yeast (approx. 2 tbsp)
150g Firm Tofu
5 mL Olive Oil (1 tsp)
Salt, pepper, garlic powder to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
Break the cauliflower into bite-sized florets. Toss them lightly with a pinch of salt, pepper, and garlic powder.
Drain and pat dry the chickpeas. Toss them with olive oil, salt, pepper, and garlic powder, then spread them out on half of the prepared baking tray. Roast in the oven for about 20-25 minutes until crispy, stirring halfway through.
While the chickpeas roast, drain the tofu and cut it into small cubes. Lightly season with salt and pepper.
In a blender, combine the unsweetened almond milk and nutritional yeast. Blend until smooth to create a creamy, cheese-like sauce.
Steam the cauliflower florets for 5-7 minutes until just tender. In a large mixing bowl, gently combine the steamed cauliflower, tofu cubes, and the almond milk-nutritional yeast sauce. Adjust seasoning with salt and pepper.
Transfer the cauliflower mixture to an ovenproof dish. Once the chickpeas are roasted and crispy, sprinkle them over the top as a crunchy garnish.
Return the assembled dish to the oven for an additional 5-7 minutes to meld the flavors.
Serve warm and enjoy your balanced, savory baked cauliflower mac with a satisfying crunch from the chickpea crumbs.