YOUR SOLIN GENERATED RECIPE
Baked Cauliflower Mac with Crispy Chickpea Crumbs
Enjoy a comforting twist on classic mac and cheese with tender baked cauliflower tossed in a creamy, tangy Greek yogurt sauce accented by savory nutritional yeast. Crowned with crispy roasted chickpea crumbs and fresh herbs, this dish delivers satisfying textures and flavors well-suited for any meal—breakfast, lunch, or dinner.
INGREDIENTS
2 cups Cauliflower (300g)
1/2 cup Plain Non-Fat Greek Yogurt (125g)
1/2 cup Cooked Chickpeas (82g)
2 tablespoons Nutritional Yeast (16g)
1/2 cup Unsweetened Almond Milk (120g)
1 teaspoon Olive Oil (4.5g)
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Salt and Pepper to taste
2 tablespoons Fresh Parsley
PREPARATION
Preheat your oven to 400°F.
Toss the cauliflower florets with a drizzle of olive oil, garlic powder, onion powder, salt, and pepper, then spread them on a baking tray.
Roast the cauliflower for 20-25 minutes or until tender and lightly browned.
While the cauliflower roasts, blend the Greek yogurt, unsweetened almond milk, and one tablespoon of nutritional yeast until smooth to form a creamy sauce.
In a small bowl, mix the cooked chickpeas with the remaining nutritional yeast, a pinch more salt and pepper, and lightly crush them to form chickpea crumbs.
Once the cauliflower is done, combine it in a baking dish with the creamy sauce, stirring gently to coat the florets.
Sprinkle the crispy chickpea crumbs evenly over the cauliflower mac mixture.
Return the dish to the oven for an additional 5-7 minutes to allow the flavors to meld and the crumbs to become extra crispy.
Finish with a garnish of freshly chopped parsley before serving.