YOUR SOLIN GENERATED RECIPE
Baked Cauliflower Mac with Crispy Chickpea Crumbs
Enjoy a lighter twist on classic mac with this baked cauliflower 'mac' dish, featuring a creamy, savory sauce and a satisfying crunchy chickpea crumb topping. Enhanced with egg whites for a protein boost and a hint of nutritional yeast for cheesy depth, this dish offers a comforting and innovative meal experience.
INGREDIENTS
2 cups Cauliflower florets (150g)
0.75 cup Roasted Chickpeas (130g)
0.75 cup Egg Whites (180g)
0.25 cup Unsweetened Almond Milk (60g)
2 tbsp Nutritional Yeast (16g)
1 tsp Olive Oil (5g)
0.5 tsp Garlic Powder
0.25 tsp Smoked Paprika
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
In a bowl, toss the chickpeas with smoked paprika, a pinch of salt, and a dash of olive oil. Spread them out on the baking tray and roast for 20-25 minutes until crispy. Once done, allow them to cool slightly and then pulse lightly in a food processor or crush with a fork to create chunky crumbs.
Meanwhile, steam or boil the cauliflower florets until they are tender (about 8-10 minutes). Drain well.
In a blender, combine the steamed cauliflower, egg whites, unsweetened almond milk, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth and creamy, ensuring the mixture is well-combined.
Pour the blended cauliflower sauce into a baking dish. Top evenly with the roasted chickpea crumbs.
Bake in the oven at 400°F (200°C) for an additional 10-12 minutes to allow the top to crisp up further and the flavors to meld.
Remove from the oven and let the dish cool for a few minutes before serving.