Recipe courtesy Innerpickle

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HomeAll recipesCooking •Chickpea & Cornflake Mornay - Orgran Health & Nutrition

Chickpea & Cornflake Mornay - Orgran Health & Nutrition

  • Prep Time: 25m
  • Cook Time: 25m
  • Total Time: 50m
  • Serves: 4



Mornay Sauce:

  • cauliflower
  • 1/3 cup nutritional yeast
  • 4 tablespoons aquafaba
  • 5 1/2 tablespoons soy milk
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon nutmeg
  • pinch salt & pepper



  • cornflakes
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/3 cup nutritional yeast
  • 2 tablespoons fresh rosemary leaves


  • Preheat a fan forced oven to 180°C.
  • To make the sauce, chop the cauliflower into small florets, and bring to boil in a large pot of boiling water. Cover, and allow to boil for about 20 minutes, or until cauliflower is tender.
  • Drain the cauliflower, and place in a blender, reserving about 180g of the cauliflower. Set aside remaining cauliflower.
  • In the blender, add the remaining sauce ingredients, and blend until smooth. If using a high-speed blender, be aware that you may need less liquid. Once desired consistency is reached (‘thick cream’ like), season with salt and pepper to taste, blend, and set aside.
  • In a small bowl, gently mash the chickpeas with a fork, leaving a small few relatively intact. Combine the chickpeas with the macaroni and reserved cauliflower, some salt and pepper, and the 100g of aquafaba. Pour this mix into a large baking dish, and spread evenly along the base. Cover this layer with the sauce.
  • Add the 100g of cornflakes to a bowl, and lightly crush. Similar to the chickpeas, keep some cornflakes relatively whole to add texture. Mix in the nutritional yeast and rosemary leaves, then add the olive oil, 1 tablespoon at a time, until the mix is coated. Crumble and scatter the topping evenly over the mornay.
  • Bake in the oven for 25 minutes, or until the top is golden and the pasta is cooked through. Let cool in the dish for 5 minutes before serving with any sides of choice!