Cauliflower, Broccoli and Rice Casserole

Serving Size: 6

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.

Recipe by: KaiaFIT 7-day reseat ebook

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time1 5

Recipe Serving Size6

Cooking Tools Required

9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives

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

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.

Reheating Instructions

Heat in the microwave on medium-high power until heated through.

Nutrition