Cauliflower, Broccoli and Rice Casserole

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Serving Size: 7 ounces
Diets: Dairy Free, Egg Free, Gluten Free, Soy Free, Vegan, Vegetarian
Recipe adapted from:
KaiaFIT 7-day reseat ebook
Cauliflower and brocolli combine with other vegetables, are then seasoned with curry and garlic, then layered over jasmine rice for a hearty and delicious casserole.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 6

Instructions

  • Cook rice according to package directions.
  • Preheat the oven to 350ºF/175ºC.
  • In a bowl, add the rest of the ingredients EXCEPT the nutritional yeast, and mix well. Season with salt and pepper to taste.
  • In a 9x13 oven-safe glass casserole dish, spread the cooked rice in an even layer at the bottom. Layer the chickpea/veggie mixture on top. Sprinkle nutritional yeast over the top.
  • Bake for 25-30 minutes or until the top is golden brown.

Cook Times

Active Prep20
Hands-On Cook15
Hands-Off Cook30
Passive0
Total Time1 hour 5 minutes
Recipe Serving Size6

Ingredients

Ingredients

  • 2 cup jasmine rice
  • 3 1/2 cup water
  • 15 ounce canned chickpeas drained
  • 9 ounce cauliflower florets
  • 3 ounce broccoli florets
  • 1 ounce baby spinach or leafy greens of choice
  • 2 tablespoon pine nuts
  • ½ teaspoon ground cumin
  • ½ teaspoon curry powder
  • ¼ teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt more of less to taste
  • 1/3 teaspoon freshly ground black pepper more or less to taste
  • 1 tablespoon nutritional yeast

Cooking Tools Required

9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives
Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition

Calories: 407kcal | Carbohydrates: 73g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 424mg | Potassium: 529mg | Fiber: 8g | Sugar: 5g | Vitamin A: 556IU | Vitamin C: 35mg | Calcium: 81mg | Iron: 3mg

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