YOUR SOLIN GENERATED RECIPE
Baked Cauliflower Mac with Crispy Chickpea Crumbs
Enjoy a comforting twist on mac and cheese using tender roasted cauliflower, a creamy bean-based sauce enriched with nutritional yeast for a cheesy flavor, and crispy roasted chickpeas that add a satisfying crunch. This dish is light yet protein-packed, making it a perfect balanced meal for lunch or dinner.
INGREDIENTS
0.5 medium head Cauliflower (~300g)
1 cup Cannellini Beans (~240g)
0.5 cup Chickpeas (~82g)
2 tbsp Nutritional Yeast
0.25 cup Unsweetened Almond Milk
1 tsp Olive Oil
0.5 tsp Garlic Powder
0.5 tsp Smoked Paprika
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Cut the cauliflower into florets and steam or boil until tender (about 8-10 minutes). Drain well.
In a blender, combine the steamed cauliflower, cannellini beans, unsweetened almond milk, nutritional yeast, garlic powder, smoked paprika, salt, and pepper. Blend until smooth and creamy.
Pour the cauliflower-bean sauce into an oven-safe baking dish.
Drain and pat dry the chickpeas. Toss them with olive oil, a pinch of salt, and pepper. Spread the chickpeas on a baking sheet and roast in the oven for about 20 minutes until crispy.
Once the chickpeas are crispy, sprinkle them evenly over the creamy cauliflower mixture in the baking dish.
Bake the assembled dish in the oven for an additional 10 minutes to meld the flavors.
Remove from the oven and let it cool slightly before serving. Enjoy your warm, comforting bowl of baked cauliflower mac with a crunchy chickpea topping.