YOUR SOLIN GENERATED RECIPE
Baked Cauliflower Mac with Crispy Chickpea Crumbs
A comforting twist on classic mac with a wholesome, low-carb base of roasted cauliflower florets and a creamy cottage cheese sauce, topped with crispy, spiced chickpea crumbs. This dish offers a warm, savory flavor with a satisfying crunch and a burst of umami from nutritional yeast, perfect for a hearty breakfast, lunch, or dinner.
INGREDIENTS
4 cups cauliflower florets (~280g)
1/2 cup chickpeas (~82g, rinsed)
1 cup low-fat cottage cheese (~210g)
2 tablespoons nutritional yeast (~16g)
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Spread the riced cauliflower florets on a lined baking sheet. Season lightly with salt, pepper, and half the garlic powder. Roast for about 20-25 minutes until tender and slightly golden.
Meanwhile, drain and rinse the chickpeas. Pat them dry and toss with a drizzle of oil, the smoked paprika, remaining garlic powder, salt, and pepper. Spread them on a separate baking sheet and roast in the oven for 15-20 minutes until crispy. Keep an eye to avoid burning.
In a blender or food processor, combine the roasted cauliflower (reserve a few florets for texture if desired), low-fat cottage cheese, nutritional yeast, salt, and pepper. Blend until you achieve a creamy sauce consistency.
Mix the blended cauliflower sauce with the remaining chunks of roasted cauliflower in a baking dish to maintain some texture of the vegetable.
Top the mixture with the crispy roasted chickpeas. Optionally, sprinkle a little extra nutritional yeast on top for added umami flavor.
Return the dish to the oven for an additional 5 minutes to meld the flavors together.
Serve warm as a comforting meal any time of the day.