YOUR SOLIN GENERATED RECIPE
High-Protein Baked Cauliflower Mac and Cheese
Chickpea pasta and tender cauliflower florets baked in a velvety, high-protein cheese sauce for a comforting and golden-crusted meal.
INGREDIENTS
2 oz chickpea pasta
1 cup cauliflower florets
0.75 cup low-fat cottage cheese
0.25 cup non-fat Greek yogurt
1 oz sharp cheddar cheese
1 tbsp nutritional yeast
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.13 tsp black pepper
0.13 tsp smoked paprika
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions suggest.
Add the cauliflower florets to the boiling pasta water during the final 3 minutes of cooking time.
Drain the pasta and cauliflower thoroughly and return them to the warm pot.
In a high-speed blender, combine the cottage cheese, Greek yogurt, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.
Blend the sauce ingredients until the mixture is completely smooth and creamy.
Pour the cheese sauce over the pasta and cauliflower, stirring gently until every piece is well-coated.
Transfer the mixture to the prepared baking dish, top with shredded sharp cheddar cheese, and sprinkle with smoked paprika.
Bake for 15 to 20 minutes until the cheese is melted and the edges are bubbling and slightly golden.