YOUR SOLIN GENERATED RECIPE
Baked Cauliflower Mac with Crispy Chickpea Crumbs
A wholesome twist on classic comfort food featuring tender roasted cauliflower florets mixed in a creamy, tangy sauce enriched with nonfat Greek yogurt and unsweetened almond milk. The dish is elevated by crispy, spiced chickpea crumbs and vibrant edamame, all crowned with a sprinkle of sharp parmesan.
INGREDIENTS
200g Cauliflower
100g Chickpeas, canned & drained
70g Nonfat Greek Yogurt
78g Shelled Edamame
28g Grated Parmesan Cheese
60ml Unsweetened Almond Milk
1 tsp Garlic Powder
1 tsp Smoked Paprika
Salt and Pepper, to taste
PREPARATION
Preheat your oven to 425°F (220°C). Spread the drained chickpeas on a baking sheet lined with parchment paper. Drizzle lightly with a splash of almond milk, then toss with garlic powder, smoked paprika, salt, and pepper. Roast for about 20-25 minutes until crispy, shaking the pan halfway through.
While the chickpeas roast, steam or boil the cauliflower until tender, about 8-10 minutes. Drain well.
In a small saucepan over low heat, combine the nonfat Greek yogurt and remaining unsweetened almond milk. Warm gently while stirring to create a creamy, smooth sauce. Season with a pinch of salt and pepper.
In a large mixing bowl, mash the steamed cauliflower until it reaches a mac-like texture, leaving some chunks for bite. Stir in the warm yogurt sauce until well combined, then fold in the shelled edamame.
Plate the cauliflower mixture and top with the crispy roasted chickpea crumbs. Finally, sprinkle the grated parmesan cheese evenly over the top for a finishing touch.
Serve warm and enjoy your nutritious, protein-packed Cauliflower Mac with Crispy Chickpea Crumbs.