Recipe from http://frommybowl.com
Husband-Tested in Alice’s Kitchen
Serves 4-6
If spicy is your thing then you will love this dish as we most certainly did. Of course, the other great features of this dish besides the flavors are that it is super simple to make and it’s filled with good-for-you ingredients.
2 cups vegetable broth
½ cup buffalo hot sauce
¼ cup nutritional yeast
1 teaspoon onion powder
1-2 ribs celery, finely sliced
2 cups cooked chickpeas, drained and rinsed
½ medium head cauliflower, chopped into bite-sized florets (about 2 cups)
1 cup uncooked brown rice (I use brown basmati rice.), rinsed and drained
2-3 cloves garlic, peeled and minced
Scallions, for garnish
Preheat the oven to 400F. Mix the vegetable broth, hot sauce, nutritional yeast, and onion powder together in a medium pot. Bring it to a boil over high heat.
While the liquid is heating up, put the chickpeas, the cauliflower, celery, brown rice, and garlic in a 9” X 13” baking dish. Pour the boiling liquid over the vegetable/rice mixture. Stir together really well to distribute all the ingredients evenly and so that everything is coated in the liquid.
Cover the casserole with a piece of parchment paper and foil. (If your dish has a glass lid, you can cover the casserole with the parchment paper and then the lid.)
Bake in the middle of the oven for 60 minutes. Remove from the one and top with the scallions, if using. Refrigerate the leftovers in a sealed container for up to one week or in the freezer for up to one month.
Serve this casserole with steamed greens or with a green salad and a piece of whole fruit for a complete meal.
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