Buffalo Cauliflower and Chickpea Casserole | Vegan Dinner Ideas
Updated: Mar 18
A dump and bake dinner that is full of flavor and protein! This dish is perfect for get together's and can stay fresh in the freezer for up to 3 months. Prep time will take about 10 minutes, than an hour of baking and you are set for a hardy meal that any spice lover is sure to enjoy. Let's get cooking!
Ingredients: 1 Medium Head of Cauliflower
1 14oz Can Chickpeas (Garbanzo Beans)
1 Cup Uncooked Brown Rice
1/2 Cup Buffalo or Hot Sauce (I used 1/2 Tabasco and 1/2 Sriracha)
2 Full Stalks of Green Onion
2 Cups Vegetable Broth
1 1/2 Tbs Minced Garlic
1/4 Cup Nutritional Yeast
1 Tbs Onion Powder
Vegan Ranch (checkout my simple homemade recipe here)
Optional: 2 Stalks of Celery
Preheat oven to 400 Degrees F.
In a sauce pan, combine vegetable broth, hot sauce, nutritional yeast, and onion powder. Bring to a boil.
While warming your broth on the stove top, get out your casserole dish. Drain your can of chickpeas and layer them on the bottom of your dish. Add in a layer of cauliflower florets and then your uncooked rice. This is when you will add celery, if using.
Once your broth has come to a boil, remove from heat and mix in your garlic. Dump your mixture evenly in your casserole dish (see photo below). Cover with tin foil and bake on the middle rack for 1 hour.
Remove your dish from the oven and let cool. Sprinkle with your green onions and vegan ranch. Enjoy!