YOUR SOLIN GENERATED RECIPE
Baked Cauliflower Mac with Crispy Chickpea Crumbs
Enjoy a nourishing twist on the classic mac where tender roasted cauliflower forms a creamy base, topped with savory, crispy chickpea crumbs and a tangy, protein-packed Greek yogurt sauce. This baked dish offers a delightful blend of textures and flavors, perfect for a comforting meal any time of day.
INGREDIENTS
300g Cauliflower florets
1/2 cup Canned Chickpeas (drained)
3/4 cup Nonfat Greek Yogurt
2 tbsp Nutritional Yeast
1/4 cup Unsweetened Almond Milk
2 sprays Olive Oil
1 tsp Garlic Powder
1 tsp Onion Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with olive oil spray.
Toss the cauliflower florets with a light spray of olive oil, garlic powder, onion powder, salt, and pepper. Spread them evenly on the baking sheet.
Roast the cauliflower in the preheated oven for 20-25 minutes until tender and slightly golden.
While the cauliflower roasts, drain and rinse the canned chickpeas. Pat them dry thoroughly, then spread on a separate baking tray lined with parchment paper. Lightly spray with a bit of olive oil and season with salt, pepper, and a pinch of garlic powder.
Place the chickpeas in the oven during the last 10-12 minutes of the cauliflower’s roasting time. Roast until they become crispy crumbs, about 10-12 minutes, stirring once halfway.
In a bowl, combine the nonfat Greek yogurt, unsweetened almond milk, and nutritional yeast. Stir well to create a creamy sauce; adjust seasoning with salt and pepper as needed.
Once both the cauliflower and chickpea crumbs are done, transfer the roasted cauliflower to a mixing bowl and gently toss with the yogurt sauce until well coated.
Top the sauced cauliflower with the crispy chickpea crumbs. Serve warm and enjoy your nutritious, protein-packed baked dish!