YOUR SOLIN GENERATED RECIPE
Baked Cauliflower Mac with Crispy Chickpea Crumbs
Enjoy a comforting bowl of baked cauliflower 'mac' mixed with a savory, creamy sauce and topped with crispy roasted chickpea crumbs. This dish features tender, roasted cauliflower blended into a silky base with a hint of garlic and nutritional yeast, contrasted by hearty chickpea clusters, and finished with a dollop of low‐fat cottage cheese for an extra protein punch.
INGREDIENTS
1 medium head of Cauliflower (approx. 200g), chopped
1 cup Canned Chickpeas (approx. 240g), drained
½ cup Low-Fat Cottage Cheese (approx. 110g)
¼ cup Unsweetened Almond Milk (approx. 60g)
1 teaspoon Olive Oil
1 tablespoon Nutritional Yeast
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Toss the canned chickpeas with olive oil, garlic powder, onion powder, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20-25 minutes until crispy, stirring halfway through.
While the chickpeas roast, steam the chopped cauliflower until very tender, about 10 minutes.
Transfer the steamed cauliflower to a blender or food processor. Add unsweetened almond milk, nutritional yeast, a pinch of salt and pepper, and blend until smooth and creamy.
Transfer the cauliflower sauce into an oven-safe dish. Stir in half of the roasted chickpeas into the sauce to add texture.
Top the dish with the remaining crispy chickpea crumbs and dollop the low-fat cottage cheese evenly over the top.
Place the dish back in the oven for 5-7 minutes to warm the cottage cheese slightly and meld the flavors.
Remove from the oven, give a gentle stir if desired, and serve warm.