Curried Cauliflower Casserole is my souped-up version of a recipe that originally appeared on the Food Network. It’s so full of brain-healthy foods – green leafies (hello, folate), whole grains (gotta keep that blood sugar stable), legumes (plant-based protein), and lots of herbs and spices like turmeric and curry (which may help reduce inflammation).

Plus, it all bakes up in one 13×9 pan – easy clean up, and lots of leftovers. My kind of dish!

Curried Cauliflower Casserole

Ingredients

• 1 1/2 c basmati rice
• 1 13.5oz can coconut milk (unsweetened)
• 2 c vegetable broth
• 3 tsp minced garlic
• 1 tsp ginger
• 2 T curry powder
• 1/2 tsp tumeric
• 1 tsp Kosher salt
• 1 serrano pepper, seeded and finely minced
• 2 15oz cans garbanzo beans, drained and rinsed
• 2 cups baby spinach leaves
• 2 1/2 cups chopped cauliflower
• 1/2 of a small red onion, thinly sliced

Instructions

Heat oven to 425 degrees.

Spray a 13x9x2 pan with nonstick spray. Spread the rice evenly on the bottom of the pan.

In a large bowl, whisk together the coconut milk, broth, garlic, spices, and serrano pepper. Add the beans and spinach; stir well to combine. Pour over the rice.

Top with cauliflower and onion slices.

Cover with foil and bake 25 minutes in preheated oven. Remove foil and bake for another 25 minutes (cauliflower should be starting to brown). Let sit for about five minutes before serving.

Top with fresh cilantro if desired.

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Looking for more chickpea goodness? Try my Chickpea Salad for your next plant-forward lunch!

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