Vegan Cauliflower Casserole

This cauliflower casserole is a hearty and tasty vegan meal that's great for a cold night. It is a filling meal that is gluten-free and dairy-free. It has chickpeas, quinoa, cauliflower, and spices mixed with coconut milk.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 can 15 oz chickpeas, drained and rinsed
• 1 cup cooked quinoa
• 1 red bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup canned coconut milk
• 2 tablespoons nutritional yeast
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

Preheat the oven to 375F 190C

In a large skillet, saut the onion, garlic, and bell pepper until softened

Add the cauliflower florets and chickpeas to the skillet and cook for another 5 minutes

Stir in the cooked quinoa, vegetable broth, coconut milk, nutritional yeast, turmeric, smoked paprika, salt, and pepper

Transfer the mixture to a casserole dish and spread it evenly

Cover the casserole dish with foil and bake for 25-30 minutes

Remove the foil and bake for an additional 10 minutes, or until the top is golden brown

Garnish with chopped parsley before serving