YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Mac and Cheese with Crispy Breadcrumb Topping
Savor a comforting bowl of creamy cauliflower mac and cheese that pairs the nutty flavor of chickpea pasta with a velvety cheese sauce accented by garlic and a light, crispy gluten-free breadcrumb topping. This dish offers a delicate balance of textures with tender cauliflower and a satisfying crunch, making it a perfect meal for breakfast, lunch, or dinner.
INGREDIENTS
2 oz Chickpea Pasta (dry)
2 cups Cauliflower Florets
1/2 cup Unsweetened Almond Milk
2 oz Low-Fat Cheddar Cheese, shredded
1/4 cup Plain Nonfat Greek Yogurt
2 tbsp Gluten-Free Breadcrumbs
1 clove Garlic, minced
Salt and Pepper to taste
A pinch of Paprika
PREPARATION
Cook the chickpea pasta according to the package instructions until al dente, then drain and set aside.
Steam or boil the cauliflower florets until tender, about 5-7 minutes, and set aside.
In a medium saucepan, gently sauté the minced garlic over low heat until fragrant, being careful not to burn it.
Add the unsweetened almond milk to the pan and warm it, then stir in the shredded low-fat cheddar cheese until it melts into a smooth sauce.
Mix in the steamed cauliflower and plain nonfat Greek yogurt into the cheese sauce. Season with salt, pepper, and a pinch of paprika.
Combine the cooked pasta with the cauliflower cheese mixture, stirring gently to coat all pieces evenly.
Transfer the mixture to an oven-safe dish, sprinkle the gluten-free breadcrumbs over the top for a crispy finish.
Place the dish under a broiler for 2-3 minutes until the breadcrumbs turn golden and crispy. Watch carefully to prevent burning.
Remove from the oven and serve immediately, enjoying the creamy texture contrasted with the crunchy topping.