Buffalo Chickpea Cauliflower Casserole is so easy to make and requires just 10 simple ingredients. Vegan and gluten-free, this is a spicy hearty dinner that's full of protein and fiber and absolutely delicious!

Buffalo Cauliflower Chickpea Casserole

low-sodium vegetable broth

vegan buffalo sauce (I like Frank’s Red Hot)

+ 2 Tbsp nutritional yeast

garlic powder

onion powder

(15-ounce) cans of low-sodium

cauliflower

celery,

brown rice (uncooked)

To a mixing bowl add the vegetable broth, buffalo sauce, nutritional yeast, garlic powder, and onion powder. Whisk until everything is well combined. Mix the cornstarch with water and slowly whisk it into the sauce. Set aside.

Spread the chickpeas into the bottom of a 9&#215;13 casserole baking dish then top with the cauliflower and celery. Evenly sprinkle the uncooked brown rice on top of everything. Finally, pour the buffalo sauce over the entire dish. Use a wooden spoon if needed to make sure all of the rice is completely covered by the sauce.

Cover with aluminum foil, place on the center rack, and bake for 1 hour. Remove the foil and bake for 20 more minutes.

Remove the casserole from the oven and let it sit for 10 minutes.

Buffalo Chickpea Cauliflower Casserole is so easy to make and requires just 10 simple ingredients. Vegan and gluten-free, this is a spicy hearty dinner that’s full of protein and fiber and absolutely delicious!

Shane is the nutritional yeast 1/4 CUP + 2 tbsp.?

I don't see why anything would need to change. You should be fine.

Yes, but not during the cooking process. I usually wait until afterwards, chop it, and then toss it in my bowl or on my plate.

1 bag should equal 1 medium head. No need to thaw...just toss them in and bake'em.

I made this one tonight and we all really liked it - I'd give it a 4.5 out of 5 if I could.  There was a creaminess/smoothness to it that gave it a real richness of flavor that I didn't expect with so few ingredients.  We used Frank's mild buffalo wing sauce due to our 5 year old not quite ready for the full spice kick.  The celery softened up so we didn't get the crunch referred to in the description, but this was very minor difference as the cauliflower still had some crunch, and this didn't impact flavor.  For us, the nutritional information, which I tracked carefully, was similar for 6 larger servings instead of 8.  I think when we do it again, we'll put some cashews on the top for the last 10 minutes in the oven then mix them in when we serve it.  We are pescatarian so would consider adding some shrimp too.  In all, a really good meal that we'll make again and tweak a bit to our liking.  Thank you very much!

Made this for family gathering used the mild Buffalo sauce and ended up forwarding the recipe to everyone.  Was so yummy! Will be making agin and again!

I followed the recipe exactly, but rice was still crunchy after 70 minutes in oven... I re-covered it with foil, added a bit more water, and returned it to the oven for an extra 25 minutes, and still found that the rice was unevenly cooked... not sure what went wrong. 
Otherwise, I loved the flavor and simplicity of this recipe.

I made this recipe tonight as written and It was a very tasty dish. Next time I would probably add more broth for it to be a little bit saucier but that’s just personal preference. The family gave this the make again soon rating so that’s a hit in our household.

This was absolutely delicious and a total hit at the 4th of July party! Added 1/4 cup extra broth as one commenter suggested and that helped with the moisture. Due to allergies, subbed the onion powder for same amount of chopped dried chives, arrowroot powder instead of corn starch, and served with a healthy sprinkle of freshly chopped scallions and cilantro instead of the ranch sauce. It was sooo good and will definitely be adding to the weekly meal plan rotation. Thanks so much, Shane! :-)

This is great! Delicious, easy to assemble, and portable!  I love making food for others and although I have a varied repertoire of soups, my casserole playlist is limited. Lasagna is wonderful, but predictable. After trying out at home and loving it, I have made for others a couple of time. I wanted to make for a new mommy, but it was a little too spicy with Frank’s, so I substituted a can of lowfat coconut milk for sauce and used different spices (cumin, curry, etc. It was equally fantastic. Thanks!!

This was great the night I made it and even better the next day! For leftovers I loved it cold over a bed of spinach with a little bit of lemon garlic hummus as a garnish. Delicious! Thanks Shane for another great (and super easy) recipe.

SOOOOO GOOD!! I was needing something new in my rotation and this was the PERFECT addition! Thank you!

This recipe is a keeper!  It's so yummy I'm about to make it for the 5th time.  I love taking the leftovers to school with me.  Thank you!

I was a bit nervous about this, but have to say it was a huge it.
So easy and so delish.
Thanks

This is my second time making this dish and it is delicious.  However, as others have stated, I found that I had to add more veggie broth (about 1/2 cup) and cook for longer (75-80 minutes total oven time), in order to fully cook the rice.  The flavor is amazing but I don't like "crunchy" rice.

I LOVE all your recipes!  Thank you for developing and sharing easy, delicious, healthy, vegan recipes.  I recommend your website to all my friends and family.

This is my go to recipe at least every other week. So quick and easy. And, simply delicious! We love spicy food. This satisfies that. I did not have any rice, so I substituted it with whole wheat orzo. Turned out perfectly!

What a delicious dish, I could eat it all! It was even better than I could have imagined! One bite and I was hooked! The flavors are amazing together. 
I used califlower rice, Frank's mild sauce, cooked half the time and it was perfect!
Thank you for sharing, I will be making this often!

Will it still taste good without the nutritional yeast?

Great taste!! Added extra 1/2 cup of broth but couldn’t get the rice to cook through. Had it cook for 1 1/2 hours and it was still crunchy. Will make it next time without the rice and serve rice on the side.

I wish I had read the comments before putting it into the oven. After a bit more than one hour the rice is still very crunchy and I have a hungy child waiting for dinner. 
It felt wrong to me when adding the uncoocked brown rice. Should have listened to my guts not the recipe…
But sauce is delicious so far. I hope an extra 30 minutes does the job...

The casserole was super easy to assemble.  It came out way hotter than I prefer.  I am thinking about making it with only half cup of hot sauce and increase the veggie broth.  Do you think that would tone it down and still be tasty?

Delicious and simple!  Made as per recipe, the only exception being I pre boiled the brown rice for 5 mins to release some of the arsenic.  Cook time and 435 worked perfect for me!  I will be repeating this one for sure!!!

The recipe is truly delicious!  However I did have an issue with my brown rice not cooking completely.  Not sure if it's my altitude (between 4,000 and 5,000 ft elevation) or what.  That being said, I wonder if the rice can be left out or cut in half.  I keep thinking how good the buffalo chickpeas, celery and cauliflower would be in a wrap with lettuce and ranch dressing.
Thank you for sharing so many recipes that are tasty and easy to make.  Hubby and I also really enjoyed your chili recipe too!

I am late to this party, just having made this recipe. It is delicious. I was not sure about the buffalo sauce and so went easy, but it is so good. I am sorry I halved the recipe because now I would have more leftover. 
  Thank you for an easy and super delicious meal.

So good!! I boiled my rice for about 5 minutes before putting it all together. I also only did 3/4 of Buffalo for less spicy. Everything else I followed to a T. I love how adaptable and versatile this could be. Will make vegan sour cream for my dinner tomorrow to go along. Will absolutely make this again. Just yum!!

This was excellent! It was also very easy to put together. I saw the comments about the rice coming out crunchy for some people, but mine was nice and tender, and the liquid was all absorbed. One word of warning: for pepper sauce, I always use Tabasco because it is lower in sodium than most other brands. My casserole came out SUPER hot. Then I looked up the Scoville units (heat rating) for Tabasco and I see it is about 8 times hotter than Frank's. Ha ha ha! We like spicy, but holy moly! Next time I'll use half a cup :-) Thank you so much for the wonderful recipe. We love your ranch dressing, too.

This was genius!  We loved this dish!  I'll be making this again and sharing the recipes.  Thank you!

I loved how simple this was to prepare. I love the flavors of the ingredients. I did NOT, however, get my rice to cook even after letting it in the oven totally covered for over an hour 15 minutes.  I just ate the rice crunchy.  What did I do wrong?  I followed the recipe to the letter.

This recipe worked perfectly! We are thrilled to find the perfect plant-based winter food and we plan to bring it to a Super Bowl party. It pairs perfect with your ranch recipe.

buffalo cauliflower chickpea casserole

Prep Time: 10 minutes

Cook Time: 1 hours, 20 minutes

Total: 1 hours, 30 minutes

Servings: 8

Author : Shane Martin

Ingredients

Instructions

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