About the Recipe
Comforting, flavorful, and surprisingly simple, this casserole layers chickpeas, cauliflower, and brown rice beneath a creamy, mildly spicy sauce. It’s an easy one-dish meal that’s perfect for busy weeknights and tastes even better the next day.
Ingredients
3½ cups low-sodium vegetable broth, or 3½ cups water plus 3 Tbsp Vegetable Bouillon Powder
½ cup Sriracha (we use Underwood Ranches Sriracha) or less for a milder version
6 Tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1 heaping Tbsp cornstarch or arrowroot powder
3 Tbsp cold water
2 (15-ounce) cans chickpeas, drained and rinsed (about 3 cups cooked)
1 medium head cauliflower, cut into bite-size florets
1 cup uncooked brown rice
Preparation
Preheat the oven to 435°F (225°C). Set out a 9 × 13-inch baking dish.
Make the sauce. In a medium bowl, whisk together the vegetable broth, Sriracha, nutritional yeast, garlic powder, and onion powder. In a small bowl, whisk together the cornstarch (or arrowroot powder) and cold water until smooth. Slowly whisk the mixture into the sauce. Set aside.
Assemble the casserole. Spread the chickpeas evenly over the bottom of the baking dish. Add the cauliflower florets in an even layer. Sprinkle the uncooked brown rice evenly over the cauliflower. Pour the sauce evenly over the casserole, making sure the rice is submerged in the liquid.
Bake covered. Cover the dish first with parchment paper and then tightly with aluminum foil. Bake on the center rack for 1 hour.
Bake uncovered. Carefully remove the foil and parchment paper. Return the casserole to the oven and bake uncovered for an additional 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
Rest and serve. Remove the casserole from the oven and let it rest for 5–10 minutes before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a covered baking dish at 350°F (175°C) until warmed through.
Notes
Brown rice varieties can vary. If your rice is still slightly firm after baking, add a few tablespoons of hot water, cover, and bake for an additional 10–15 minutes.
For a milder casserole, reduce the Sriracha to ¼ cup.
This casserole freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
No animals were harmed during the creation of this recipe!
