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
