Buffalo Cauliflower Chickpea Casserole
This cozy and hearty casserole features spicy buffalo cauliflower and chickpeas, baked to perfection with brown rice. Requiring only ten simple ingredients, this naturally vegan and gluten-free dish is perfect for an easy, flavorful meal.
Instructions
- 1
Preheat the oven to 400F. Mix the vegetable broth (2 cups), hot sauce (0.5 cup), nutritional yeast (0.25 cup), and onion powder (1 tsp) in a medium pot and bring to a boil over high heat.
- 2
While the liquid is heating up, pour the chickpeas (2 cups) into a 9x13" pan or casserole dish. Sprinkle the cauliflower florets (2 cups) and celery (1 rib) evenly over the chickpeas (2 cups), then add the uncooked brown rice (1 cup) over the top of the dish.
- 3
Remove the [vegetable broth] from the heat once it comes to a boil and stir in the garlic (3 cloves). Pour the liquid evenly over the casserole dish; if any spices stick together you can gently separate them with a spatula. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.
- 4
Remove from the oven and top with [to_garnish chopped green onions] and/or [to_garnish vegan ranch], or serve as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.
Nutrition Facts
Per portion