NUTRITION

SERVINGS

INGREDIENTS

2 cups cauliflower florets (150 g)

1/2 cup canned chickpeas (82 g)

1/2 cup low-fat cottage cheese (110 g)

1/2 cup nonfat plain Greek yogurt (120 g)

2 tbsp nutritional yeast (16 g)

1 tsp olive oil (4.5 g)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

Salt and pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Rinse and drain the chickpeas. In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20-25 minutes until crispy, shaking once midway.

• 3

  Meanwhile, steam the cauliflower florets until soft (around 8-10 minutes). Transfer the steamed cauliflower to a food processor.

• 4

  Add the low-fat cottage cheese, nonfat Greek yogurt, nutritional yeast, onion powder, salt, and pepper to the cauliflower. Process until smooth and creamy.

• 5

  Pour the cauliflower mixture into a lightly greased baking dish. Stir in some extra pinch of salt and pepper if needed.

• 6

  Top the mixture evenly with the crispy roasted chickpeas. Optionally, sprinkle a little extra nutritional yeast on top for added flavor.

• 7

  Bake in the oven at 400°F for an additional 10 minutes to allow the flavors to meld.

• 8

  Remove from the oven and serve warm. Enjoy the creamy, savory goodness with a satisfying crunch from the chickpea crumbs.