YOUR SOLIN GENERATED RECIPE
Protein-Packed Cauliflower Mac and Cheese
A hearty twist on the classic comfort food, this dish features tender steamed cauliflower as a low-carb 'pasta' base, tossed with savory shredded chicken and smothered in a creamy, tangy cheese sauce. Enhanced with olive oil for richness and a hint of mustard for extra zing, every bite delivers a balanced blend of textures and flavors that satisfy cravings while keeping the macros in check.
INGREDIENTS
3 oz Chicken Breast
1 cup chopped Cauliflower
1/4 cup shredded Low-Fat Cheddar Cheese
1 tbsp Olive Oil
1/4 cup Unsweetened Almond Milk
1 tsp Whole Grain Mustard
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast lightly with salt and pepper. In a skillet, heat olive oil over medium heat and cook the chicken until it is browned and cooked through, about 5-6 minutes per side. Once done, dice or shred the chicken.
Meanwhile, steam the chopped cauliflower until tender but not mushy, about 6-8 minutes. Drain any excess water.
In a small saucepan over low heat, combine the almond milk, shredded low-fat cheddar cheese, whole grain mustard, garlic powder, and onion powder. Stir continuously until the cheese melts and the sauce becomes smooth. Adjust seasoning with salt and pepper.
In a mixing bowl, combine the steamed cauliflower and cooked chicken. Pour in the cheese sauce and gently mix until the ingredients are evenly coated.
Transfer the mixture into an oven-safe dish and bake for 10 minutes to allow the flavors to meld together.
Remove from the oven and serve warm, enjoying the creamy, protein-packed twist on classic mac and cheese.