Indian-Spiced Cauliflower And Potato Casserole
Warm your belly with this hearty cauliflower and potato casserole, which gets a big flavor boost from traditional Indian spices. Turmeric, ginger, cumin, and cinnamon join forces to enhance the tender veggies and brown rice that make up the bulk of this dish. Green peas add a pop of bright color and plant-based protein so you leave the table feeling satisfied and nourished.
In this nourishing vegan casserole, potatoes, cauliflower, and a medley of other veggies are baked to tender perfection, soaking up deliciously spiced sauce in the process. Make this Indian-inspired dish as hot or mild as you like: You control the amount of cayenne in its homemade spice mix.
Ingredients:
- 1 tablespoon ground cumin
- 1 teaspoon sea salt
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- ⅛ to ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground cinnamon
- 1 cup brown rice
- 1 lb. Yukon gold potatoes, cut into ¾-inch pieces
- 4 cups small cauliflower florets
- ½ cup thinly sliced carrot
- 1 15-oz. can no-salt-added chickpeas, rinsed and drained
- 1 15-oz. can no-salt-added tomato sauce
- 1 14.5-oz. can no-salt-added fire-roasted diced tomatoes, undrained
- ½ cup frozen peas
- ¼ cup chopped fresh cilantro (optional)
Instructions:
- In a small bowl stir together cumin, salt, ginger, turmeric, pepper, and cinnamon. Set aside.
- Preheat oven to 375°F. In a 6-qt. Dutch oven bring 10 cups of water to boiling. Stir in rice. Return to boiling; reduce heat. Simmer 15 minutes. Stir in potatoes; simmer 10 minutes. Stir in cauliflower and carrot; simmer 2 minutes more. (Vegetables will still be crisp.) Drain and return to Dutch oven.
- Stir in the next four ingredients (through peas). Stir in spice mix. Spread into a 3-qt. rectangular baking dish. Bake, covered, 25 to 30 minutes or until heated through and vegetables are tender.
- Let stand 10 minutes before serving. If desired, top with cilantro.
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