buffalo cauliflower casserole

This dump-and-bake Buffalo Cauliflower &amp; Chickpea Casserole is cozy and hearty, plus you only need 10 ingredients to make it!

Buffalo Cauliflower &amp; Chickpea Casserole

(470 ml) low-sodium vegetable broth

(118 ml) buffalo hot sauce

(22 g) nutritional yeast

onion powder

rib of celery, finely sliced

(374 g) chickpeas, cooked*

brown rice

garlic,

Nut Free Vegan Ranch and chopped green onions, for garnish (Optional)

Preheat the oven to 400F. Mix the vegetable broth, hot sauce, nutritional yeast, and onion powder together medium pot and bring to a boil over high heat. 

While the liquid is heating up, pour the chickpeas a 9×13″ pan or casserole dish. Sprinkle the cauliflower and celery evenly over the chickpeas, then add the uncooked brown rice over the top of the dish.

Remove the vegetable broth from the heat once it comes to a boil and stir in the minced garlic. Pour the liquid evenly over the casserole dish; if any spices stick together you can gently separate them with a spatula. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.

Remove from the oven and top with green onions and/or vegan ranch, or serve as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.

This is delicious! I made it tonight and my husband and I devoured it! The ranch with the fresh dill is really great will it. Excited to try your other casseroles!

I have tried 3 of TV he dump and bake recipes. They are all good but this has been the crowd favorite by far. Easy and delicious for Buffalo sauce lovers!

Love this casserole! I saw the recipe in the newsletter and went right out to get what I needed - it's getting chilly in Kentucky and I crave some HEAT!  I used 2 cans of chickpeas which is a bit more than 2 cups, so I also added more cauliflower and celery to really fill up my baking dish.  Also, my brown rice was a mix of brown and wild rices (maybe Bob's Mill?) so it took about 90 minutes for all the liquid to be absorbed.  SO WORTH THE WAIT!  I had to pack up two serving for freezing immediately lest the whole pan be consumed in one night.  Great work on this one!  Gotta love a casserole in cold weather - thanks for sharing..

Fabulous! Love that it's so easy to make and even better that it comes out full of flavor. Easily a staple for meal prepping.

This was incredible!! Definitely going to be making this again. Really good for meal prep too. I had it with green beans on the side. So yummy

Made this today and thoroughly enjoyed it. I took your suggestion about veggies and added more cauliflower along with sliced carrots. I'll definitely make it again. Thank you!

Made this tonight for meal prep for the week as I was crunched on time with med school. Sooo good and so quick to put together!  Topped with some vegan pepper jack (too lazy to make the ranch) and it was amazing! thanks for all of your wonderful recipes!

I made this for dinner tonight and it is SO GOOD! Especially with your ranch! I’m definitely making this again. I love that I can dump it all in and forget it. I’d love to see more of this kind of recipe! Maybe an asian-ish style? General tsos? Or even a “vegan parm style?” Mmmmmmm ????

Wow this was amazing! I was excited to try it, but was truly blown away by how tasty it turned out! Thank you so much for sharing this recipe! I posted it on my Instagram story and many people have asked for the recipe, which I excitedly passed on to them! ????

I cannot get enough of this!!! It’s hard to believe so few ingredients could create a dish this delicious. Thank you as always, Caitlin! You’re doing great things!

I made this tonight as meal prep for the week. Added vegan mozzarella on top instead of the vegan ranch. I am blown away. Added more cauliflower and a bit more rice so I also added about 1/4 cup more sauce than it says to. Kept it in the oven for 1.5 hrs and it came out perfect!!! I turned to plant based Whole food diet about two months ago and your recipes have been a game changer for me. Thank you!

This is one of the best vegan recipes I’ve tried. It’s so easy too. I used can chickpeas and frozen cauliflower rice, which made it even easier. I could literally eat the whole pan if it would fit in my stomach!

So good and easy to make! I love being able to just dump the ingredients in the pan and bake.

Never heard of a dump and bake, but I really liked this recipe! Even my son, who eats a ton of meat, enjoyed it. The recipe for the ranch sauce was great too. It really adds to it. I used my son's buffalo sauce that he had, not realizing that it wasn't vegan. Who knew! Next time I will try to find some, or make it. Thanks!

OMG this is delish!  Thanks for the great recipe!

Great recipe ! I added tofu and then used this mix for tacos as well the next day! So good!

I doubled the recipe and went half-and-half between brown rice and quinoa. I also made it in the slow cooker. 6.5 hours - half on low, half on high. Finally, I recommend Texas Pete’s buffalo sauce. Great recipe.

I've made this recipe multiple times and it is a hit with everyone. One of my favorite casseroles of all time. I also add a couple gold potatoes too so it's more like the loaded buffalo chicken casserole I used to make. So delicious and I'd give it 100 stars if I could

This was genius! I topped with avocado. Please make more recipes like this, it was probably the fastest recipe I ever made.

This recipe is so delicious! I have already made it twice. In fact I have made all of your dump n bake recipes. Every time I make them, my non vegan boyfriend doesn’t complain about not having meat, they are so delicious he doesn’t even notice. They are so easy to make for meal prep! I would love even more dump n bake recipes! Thank you so much!

I made this with Frank's Red Hot and the Vegan Ranch from Trader Joe's. One of the best vegan meals I've ever had! I will say that I added extra celery because I didn't think 1 stalk was enough. I used 4 stalks since 2 stalks=1 serving, but I think you could use even more than that. Thank you for this recipe! I plan to make again soon. :)

This was AMAZING!!! soo easy to make, i literally just through everything in a pyrex in 5 minutes. Thanks so much for your recipes!

I made this recipe with white basmati rice and about a half-cup less liquid. I ended up taking it out of the oven at about 45-50 minutes and it was great!

This is so good!! I found mine needed about another 15 minutes of baking to get the rice soft. I topped with plain cashew yogurt. Delicious!!

This is amazing!  I accidentally forgot the garlic and it was still great.  I will make this over and over.

I came across this recipe today on You Tube and had to make it even though I didn't have any fresh cauliflower.  I used a bag of frozen cauliflower and turned the oven heat up to 425.  It turned out great, even though some of the brown rice stuck to the top of the florets and didn't cook.  Next time, I will add the cauliflower after the rice.  There will definitely be a next time that I make this because it was so good!  Thanks for sharing, Caitlin!

I made this last night and it was delicious! I subbed the cauliflower and chickpeas for broccoli (pantry is running low) and it still worked great! As a vegan, it can be tough to constantly cook separate meals from my family. But this was so easy to make and everyone enjoyed! Thanks Caitlin! (I also made your banana bread a few weeks ago and it was gone in a day! Keep up the amazing recipes!!)

This recipe is awesome. And it was so easy. Just made it for dinner and had to go for seconds. I’ll be making it in the future! Looking forward to trying some of your other recipes.!

This recipe is sooo good! I have already repeated it a few times during quarantine :P So easy and delicious.

Just made this for the first time, SO GOOD! I’m not really a hot sauce person, but every so often, I have a craving for buffalo wings. This totally satisfies that! The rice gives it the chewiness that is missing from plain buffalo cauliflower and the chickpeas make it more filling (and delicious, because I love chickpeas!) I even made a cashew based vegan ranch to go with it! Seriously so satisfied right now. Thanks for the recipe Caitlin! Keep them coming ????

Made this today after seeing it in your dump and bake casseroles YouTube video. It was perfect! I can't believe that something so easy was so delicious and I didn't need 35 ingredients to make it lol.  Will definitely make it again and I'll try the others too.

I've been vegetarian my whole life so I'd never actually had buffalo sauce before (I feel like it normally comes with wings, etc).  So I was super excited to taste it!  I can't believe how easy - and delicious - this dish is!  I used more vegetables than the recipe called for (did a whole cauliflower and around 3 celery stalks), but everything still cooked in the same amount of time and with the same amount of liquid. Next time, though, I will add more buffalo sauce to the liquid - I think since I had more veggie quantity, the flavor got a tiny bit diluted.  But still amazing - I topped it with some extra buffalo sauce, the hemp seed ranch, and green onions.  It's definitely going to be in my meal prep rotation in the future.

This and the ranch was BOMB!!!! I have also been making your mushroom stroganoff recipe a ton too... thank youuuu!! XOX

This was amazing and different. Definitely will be a new favorite of ours. Thank you so much!

This recipe is SO AWESOME. I used 1/4 cup of frank's red hot sauce and 1/4 cup of my homemade hot sauce to reduce the sodium, one can of chick peas and a little extra cauliflower and it was SO DELICIOUS. This is definitely going into my rotation of dinners! Thank you so much for the recipe!

Wow, this is soooooo good!!!! 10/10 would make again and also share with others!

Really good! My husband and I loved it. The ranch dressing was also excellent even thought I used dried dill. I'm going to use the leftovers to make a pizza tonight. Thank you for the recipe!

I loved this recipe and will definitely try again. My only thin with it was that the rice wasn’t cooked fully. I tested it after an hour and it was pretty hard still so I added more water and put it in for another 20 minutes. It still had a bite to it but I was too hungry to put it back in the oven. The flavor was absolutely amazing though!

Sooo good! I didn't have celery so I added carrots and cheese. Also I forgot to cover it so I took I took it out about 7 minutes early. Was worried about the rice not cooking, but it was cooked through.

I saw this recipe on pinterest and have meal prepped it for myself probably 5 or 6 times since - so easy, delicious and cheap. I also follow Caitlin on youtube and had no idea she was behind one of my favorite recipes!!! I am obsessed with all the dump and bakes. THANK YOU

I just have to say I'm not typically a recipe - follower, but I followed this one to a T, and OMG! SO GOOD! Will definitely be making a million times over again. 
You rock! Thanks for creating!

Holy hot sauce, Caitlin!  We don't have air conditioning and it's been close to 90 and humid here in DE, so I adjusted the water for the instant pot, and 22 min (give or take) later dinner was on the table. It was as good as everyone said.  Thank you for such an easy, tasty, pantry item recipe!  I could see using this as a base for a Mexican or Indian, or even Asian meal with some simple substitutions.  I bow to your plant-powered awesomeness!

Okay, so before you reply, I follow you on YouTube, but just discovered your website and just noticed that you already have a bunch of dump and bake (or dump and ipot) recipes, so, bravo!!

I made this for the first time in January and I just made it for about the 10th time last night. This recipe is a staple in my house. My boyfriend and I both love it so much!!!

Tonight I was too far Into prepping this dish to turn back when I realized I had no chickpeas on hand - so I ended up using canned lentils and it turned out amazing! 

I made the suggested accompanying ranch dressing tonight (for the first time) and it’s amaaaazing! 

Thanks again for sharing your awesome creations!

I only recently found your videos and website, though I've been a vegan for over ten years.  Lovely recipe and my family, too, enjoyed it even though they are all meat eaters.  Ironically, I made the ranch dressing ahead of time first, but then forgot it in the fridge!  Oh well, plenty of leftovers to use it with.  I, too, used two cans of chickpeas and added a bit more cauliflower, but the liquid portion wasn't covering everything, so I added a cup more of veggie stock and about 1/4 cup of hot sauce and a touch more nooch.  It baked a bit longer but was absolutely delish!  Love your recipes and I'll continue to follow you!

FYI I have made this multiple times with fresh and frozen cauliflower and everyone, and I mean everyone, ( including non veg heads) devours it. It is a go to recipe for potlucks and easy to keep everything on hand for those “too tired to cook nights” Thank you for such a delicious and easy recipe.

Made this tonight with 1/2 chickpeas and 1/2 Cannellini beans, 2 veggie bouillon cubes and 2 cups water, also used Frank’s Original Hot Sauce rather than the Buffalo/Wing sauce (to reduce oil content). It was delicious, very flavorful, and perfectly done (actually, mine sat in the warm oven for an addtl 30 minutes because, well, life, and it was perfect).   Next time I will try to use salt-free broth as I am generally low-salt and Frank’s Hot Sauce is already quite salty.  Nonetheless, this recipe is a keeper and I will be making it again and again.  Cheers!

I've shared your recipe with a few people and it's ALWAYS a hit! SO yummy, and SO quick and easy for an "in a pinch" weeknight meal! Thanks for this recipe, it's now a regular in our house!!

Took a chance and made this yesterday for Hail Seitan Day and it was delicious! Even better for lunch today! Easy peasy and healthy too!  Thank you so much!

This recipe was delicious! My husband and I enjoyed it.
I have never cooked with nutritional yeast before and was pleasantly surprised.

fantastic recipe!  Mine took a little more time to cook but liquid ratio was spot-on and it turned out great.  Also used brown basmati rice, which worked perfectly

DELICIOUS! I will definitely make this again and again. I added a small sliced onion too because I can't help myself when it comes to onions!

My two grown sons and husband LOVED this so much! It’s going into our library of family favs. I am wondering about the nutritional info, do you have any idea how many calories are in a serving? Thanks for the great recipe!

One of my absolute favourite recipes. Grilled chicken on the side for hubby and took your suggestion and also added brocolli! Can't believe how easy and delicious this is. Also tastes great cold the next day for lunch. Thank you!

This recipe has become a regular in our home—it’s one of my favorites. I’m so thankful for your simple ingredients, plant-based, gluten free, and TASTY recipes. I’m often hesitant to try new recipes...but not yours! Thanks!

I made this last night.  The only changes were that I added 1/2 onion sliced and some broccoli.  This is most definitely a keeper!  Everyone ate it and it was a huge hit.

This is FABULOUS!!! I doubled the recipe to use up the whole cauliflower and used a little over 1 cup of buffalo sauce from Buffalo Wild Wings. I did the math on the ingredients I used and determined the 12 servings (each 6.75oz) is about 260 calories. Considering how healthy this is, it is an absolute win and WILL be an added staple to my menu! Thank you for the terrific recipe!

Delicious! So easy to make and the flavors were great! My husband, who is new to vegan dinners, even kept going back for more!

I’ve made this recipe a number of times using frozen riced cauliflower, sub farro for rice, and it turns out perfect every time. This has become one of my favourites, absolutely delicious! Thank you

This is delicious! I added a chopped onion in with the cauliflower and celery (did 3 large stalks) and also subbed a cup of quinoa instead of the rice. I rinsed it the quinoa to get rid of any bitter flavor and reduced the veggie broth a bit (used about 1.6 cups instead of the full 2). Otherwise followed everything exactly as is and it turned out awesome!!!

Wow this was so good! I made it for my non vegan husband and mother-in-law and both loved it. My husband even requested I make it again the following week. I doubled the batch next time. So delicious but also so easy to make!

This is really good,  we make it once a week.  Its a favorite of everyone in the house.  My daughter doesn't like too much Buffalo sauce so I cut it in half for the recipe, then after its cooked the rest of us top our dishes with more.

https://content.jwplatform.com/videos/FMPdK4YZ.mp4

This vegan dump-and-bake Buffalo Cauliflower & Chickpea Casserole is cozy and hearty, plus you only need 10 ingredients to make it!

Buffalo Cauliflower & Chickpea Casserole (Dump-and-Bake)

Fantastic. So flavorful and yummy and easy too!

I made this with quinoa instead of brown rice. I’ve made several of your recipes with brown rice and the rice doesn’t get cooked through unless I soak it first (I am at high altitude) and sometimes I just don’t have time. I used the cook time, temp, and liquid amounts from the lemon dill quinoa bake as a guide, so reduced the total liquid to 2 cups (so I reduced the veg broth amount) and baked at 375 for 35 minutes. It turned out perfectly. It’s so delicious and I will definitely make it again. Thank you for all of your amazing recipes!!

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Top 2 buffalo cauliflower casserole recipes from across the web

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