YOUR SOLIN GENERATED RECIPE
Baked Cauliflower Mac with Crispy Chickpea Crumbs
A creative twist on classic mac ‘n’ cheese using tender roasted cauliflower enveloped in a creamy, savory sauce, finished with crunchy, roasted chickpea crumbs. This dish delivers comfort with a nutritious profile, boasting a velvety blend of silken tofu and white beans enriched with nutritional yeast for a cheesy depth, perfectly balanced with aromatic herbs and spices.
INGREDIENTS
250g Cauliflower
1/2 cup Unsweetened Almond Milk
100g Silken Tofu
1/2 cup White Beans (Cannellini)
2 Tbsp Nutritional Yeast
1/2 cup Chickpeas (drained)
1 tsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
Salt and Pepper to taste
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F (205°C).
Break the cauliflower into bite-size florets, toss with a bit of olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 20 minutes until slightly tender.
Meanwhile, drain and rinse the chickpeas. Toss them with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread them on a separate baking sheet and roast for 15-18 minutes until crispy, stirring halfway.
In a blender, combine the silken tofu, unsweetened almond milk, white beans, nutritional yeast, a pinch of salt and pepper, and a little garlic powder. Blend until smooth to form a creamy sauce.
Lightly steam the roasted cauliflower florets if needed to ensure they are very tender, then combine them with the sauce in a baking dish.
Top the creamy cauliflower mix with the roasted chickpea crumbs.
Bake the assembled dish in the oven for an additional 10 minutes to meld the flavors.
Serve warm and enjoy your nutritious, protein-packed, and creamy baked cauliflower mac!