NUTRITION

SERVINGS

INGREDIENTS

300 grams Cauliflower

130 grams Chickpeas (3/4 cup)

0.5 cup Unsweetened Almond Milk

3 tbsp Nutritional Yeast

0.25 cup Low-Fat Cheddar Cheese

100 grams Silken Tofu

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Cut the cauliflower into bite-sized florets. In a large bowl, toss the cauliflower with a pinch of salt, pepper, and smoked paprika.

• 3

  Place the seasoned cauliflower on a baking tray lined with parchment paper and roast for 20-25 minutes until slightly golden and tender.

• 4

  Meanwhile, drain and rinse the chickpeas. Pat them dry and spread them on a separate baking sheet. Roast in the oven for about 15 minutes until crispy. Once cooled, lightly mash to form chunky crumbs.

• 5

  In a blender, combine the silken tofu, almond milk, nutritional yeast, garlic powder, onion powder, and a pinch of salt and pepper. Blend until smooth to create a creamy sauce.

• 6

  Once the cauliflower is roasted, transfer it to an oven-safe dish. Pour the creamy tofu sauce over the cauliflower, stirring gently to coat evenly.

• 7

  Top the dish with the roasted chickpea crumbs and sprinkle the low-fat cheddar cheese on top.

• 8

  Return the dish to the oven for an additional 8-10 minutes, or until the cheese is melty and the dish is heated through.

• 9

  Remove from the oven, adjust salt and pepper if necessary, and serve warm.