Cauliflower Chickpea Casserole Recipes
ROASTED CAULIFLOWER AND CHICKPEAS
Steps:
- Preheat the oven to 400 degrees F.
- Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.
CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER
Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
- Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
- Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
- Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.
CAULIFLOWER & CHICKPEA CASSEROLE
This is a warm, soothing vegetarian casserole that's still fairly low in calories. Feel free to use different veggies.
Provided by what-a-kerfuffle
Categories Vegetable
Time 45m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325. Cook veggies until nearly tender, either in the microwave or on the stovetop.
- While veggies are cooking, heat olive oil in a large skillet. Add garlic, onion, salt and pepper, and chickpeas. Saute over medium heat until onions are softened.
- In a large mixing bowl, combine all ingredients, including sauteed chickpeas.
- Spray a 9x13 baking dish with nonstick spray, and pour in veggie mixture.
- Cover and bake for 20 minutes; uncover and bake 5 minutes more.
Nutrition Facts : Calories 280.9, Fat 11.9, SaturatedFat 2.8, Cholesterol 15.4, Sodium 585.1, Carbohydrate 36.4, Fiber 8.1, Sugar 4.5, Protein 9
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