YOUR SOLIN GENERATED RECIPE
Baked Cauliflower Mac with Crispy Chickpea Crumbs
Enjoy a twist on classic mac and cheese with roasted cauliflower and a crunchy chickpea crumb topping. This dish melds creamy textures from melted low-fat cheddar and tangy Greek yogurt with the nutty flavors of nutritional yeast and roasted chickpeas, delivering a satisfying, protein-packed meal in every bite.
INGREDIENTS
200g Cauliflower Florets
90g Canned Chickpeas (drained)
56g Shredded Low-Fat Cheddar Cheese
80g Nonfat Plain Greek Yogurt
15g Nutritional Yeast
60g Unsweetened Almond Milk
5ml Olive Oil
Seasonings: Salt, Pepper, Paprika, Garlic Powder
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cauliflower florets with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
Meanwhile, drain the canned chickpeas and pat dry. Pulse them in a food processor until you achieve a coarse, breadcrumb-like texture. Mix in a pinch of paprika, garlic powder, salt, and pepper.
In a small saucepan, combine the unsweetened almond milk, nonfat Greek yogurt, nutritional yeast, and shredded low-fat cheddar. Warm over low heat, stirring frequently until the mixture is smooth and begins to thicken slightly. Season with salt and pepper to taste.
Once the cauliflower is roasted, transfer it to an oven-safe dish. Pour the warm cheesy sauce evenly over the cauliflower.
Sprinkle the crispy chickpea crumbs on top for added crunch.
Return the dish to the oven and bake for an additional 8-10 minutes to allow the flavors to meld. Serve immediately and enjoy your protein-packed, creamy baked cauliflower mac.