YOUR SOLIN GENERATED RECIPE
Baked Cauliflower Mac with Crispy Chickpea Crumbs
A hearty and creative twist on traditional mac and cheese, this baked dish features tender roasted cauliflower combined with whole wheat pasta, tossed in a savory marinara and melty part-skim mozzarella, and crowned with crunchy, oven-roasted chickpea crumbs and a sprinkle of nutritional yeast. Enjoy a dish that is both comforting and nourishing, with every bite delivering a delightful mix of textures and flavors.
INGREDIENTS
200 grams Cauliflower
1.5 ounces Whole Wheat Pasta (dry)
90 grams Chickpeas
0.5 cup Part-Skim Mozzarella Cheese
0.5 cup Marinara Sauce
2 tbsp Nutritional Yeast
Olive Oil Spray
PREPARATION
Preheat your oven to 400°F.
Break the cauliflower into small florets and steam or lightly boil until just tender, about 5-7 minutes. Drain well.
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Rinse and pat dry the chickpeas. Lightly spray them with olive oil and season with a pinch of salt, pepper, and any preferred spices. Spread them out on a baking sheet and roast in the oven for about 20-25 minutes until they become crispy, stirring halfway through.
In a large bowl, combine the cooked cauliflower, pasta, marinara sauce, and mozzarella cheese. Stir gently to mix.
Transfer the mixture into an oven-proof baking dish. Top evenly with the roasted chickpea crumbs and sprinkle the nutritional yeast over the top for an extra cheesy flavor boost.
Bake in the oven at 400°F for 10-12 minutes until the dish is heated through and the cheese is melted.
Remove from the oven and serve warm. Enjoy this unique twist on mac and cheese that balances creamy textures with crispy, savory chickpea crumbs.