NUTRITION

SERVINGS

INGREDIENTS

5 cups cauliflower florets (approx. 500g)

1/2 cup canned chickpeas (drained, approx. 125g)

1/2 cup nonfat Greek yogurt (approx. 120g)

1/4 cup low-fat cheddar cheese, shredded (approx. 28g)

1/2 cup unsweetened low-fat milk (approx. 120g)

1 tablespoon olive oil

2 cloves garlic

1 medium onion

1 teaspoon smoked paprika

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Steam the cauliflower florets until tender, about 8-10 minutes, then mash slightly to create a rustic base.

• 3

  In a pan, heat olive oil over medium heat. Sauté finely chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.

• 4

  Stir in the mashed cauliflower along with unsweetened low-fat milk, nonfat Greek yogurt, and smoked paprika. Season with salt and pepper to taste. Let the mixture simmer for 2-3 minutes to meld flavors.

• 5

  Transfer the cauliflower mixture to a lightly greased baking dish. Sprinkle the shredded low-fat cheddar cheese evenly on top.

• 6

  For the crispy topping, lightly toss the drained canned chickpeas with a pinch of salt, pepper, and an extra drizzle of olive oil if desired. Evenly scatter them over the cheese layer.

• 7

  Bake in the preheated oven for 15-20 minutes or until the cheese is bubbly and starts to turn golden, and the chickpea topping turns crispy.

• 8

  Remove from oven and allow to cool slightly before serving. Enjoy your nutritious, low-calorie, high-protein baked cauliflower mac!