YOUR SOLIN GENERATED RECIPE
Baked Cauliflower Mac with Crispy Chickpea Crumbs
A comforting twist on a classic dish, featuring tender cauliflower florets baked in a creamy, tangy sauce enriched with nonfat Greek yogurt and melted part-skim mozzarella. Topped with crunchy, spiced chickpea crumbs and a boost of nutritional yeast, this dish delivers a satisfying bite with a warm, cheesy finish while keeping macros in check.
INGREDIENTS
4 cups cauliflower florets (~400g)
1/2 cup roasted chickpeas (~82g)
1/2 cup nonfat Greek yogurt (~120g)
1/4 cup shredded part-skim mozzarella cheese (~28g)
2 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Olive oil spray
PREPARATION
Preheat your oven to 375°F (190°C) and lightly spray a baking dish with olive oil.
Steam or microwave the cauliflower florets until tender (about 5-7 minutes). Drain any excess water.
In a blender or food processor, combine the steamed cauliflower, nonfat Greek yogurt, nutritional yeast, garlic powder, onion powder, salt, and pepper. Blend until a creamy sauce forms. If too thick, add a splash of water or vegetable broth to adjust consistency.
Pour the cauliflower sauce into the prepared baking dish. Stir in half of the shredded mozzarella cheese, distributing evenly.
In a small bowl, season the roasted chickpeas with a pinch of salt, pepper, and a light spray of olive oil if needed to enhance crispiness.
Sprinkle the chickpea crumbs evenly over the sauce. Top with the remaining mozzarella cheese.
Bake in the preheated oven for 15-20 minutes until the top is bubbly and the chickpea crumbs are crispy.
Remove from the oven and allow to cool slightly before serving. Enjoy your healthy, protein-packed baked cauliflower mac!