YOUR SOLIN GENERATED RECIPE
Baked Cauliflower Mac with Crispy Chickpea Crumbs
Enjoy a comforting twist on classic mac and cheese with this baked cauliflower pasta alternative. Tender cauliflower florets are enveloped in a silky, roasted red pepper and nutritional yeast sauce, then crowned with crunchy, spiced chickpea crumbs. Each bite delivers a satisfying combination of creamy textures and crisp accents, perfectly balanced to delight your palate while supporting your health goals.
INGREDIENTS
1 medium head Cauliflower (~600g)
1/2 cup Chickpeas, drained and rinsed (~125g)
3 tbsp Nutritional Yeast (~15g)
1/2 cup Unsweetened Almond Milk (~120ml)
1 medium Red Bell Pepper
1 tbsp Olive Oil
2 cloves Garlic
Salt, Pepper, and assorted spices to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Break the cauliflower into florets and drizzle half of the olive oil over them. Season lightly with salt and pepper, then spread them out on a baking sheet.
Roast the cauliflower in the oven for about 20-25 minutes until tender and slightly golden.
While the cauliflower roasts, prepare the sauce. In a blender, combine the red bell pepper (seeded), garlic, unsweetened almond milk, and nutritional yeast. Blend until smooth. Season the sauce with salt, pepper, and a pinch of smoked paprika or dried oregano if desired.
For the crispy chickpea crumbs, lightly toss the 1/2 cup chickpeas with the remaining olive oil, salt, pepper, and a sprinkle of paprika. Spread them on a separate baking sheet and bake for 15 minutes, or until they become crisp but not dark.
Once the cauliflower is roasted, transfer it to a large mixing bowl. Pour over the prepared sauce and gently toss to coat all the florets evenly.
Sprinkle the crispy chickpea crumbs over the sauced cauliflower. If desired, return the dish to the oven for an additional 5 minutes to meld the flavors.
Serve warm and enjoy this comforting, nutrient-packed meal that balances creamy textures with delicious crunch.