Lunch

Buffalo Cauliflower and Chickpea Casserole is for Lunch.

Buffalo Cauliflower and Chickpea Casserole takes 30 minutes to prepare.

Buffalo Cauliflower and Chickpea Casserole takes 60 minutes to cook.

Buffalo Cauliflower and Chickpea Casserole makes 4 servings.

The ingredients for Buffalo Cauliflower and Chickpea Casserole are:

2 cup Vegetable Broth
24 tsp Buffalo Sauce, Frank's Red Hot (by CODSMOM)
4 Tbspn Red Star, Nutritional Yeast, Vegetarian Support Formula
1 cup Brown Basmati Rice (45g uncooked) 3/4 cup cooked (by KALCOM)
2 stalk, large (11"-12" long) Celery, raw
1 head, small (4" dia) Cauliflower, raw
2 clove Garlic
1 tsp Onion powder
3 cup Chickpeas, Organic Canned (by LILYGIRL83)

Here is how you make Buffalo Cauliflower and Chickpea Casserole:

Boil the broth, hot sauce, nutritional yeast, garlic and onion power.Grease a 9X13 dish and layer the chickpeas, celery, cauliflower and top with uncooked rice.Pour broth mixture on top and cover tightly and bake at 400 degrees for 60 minutes or until liquid is goneServing Size: 4Number of Servings: 4Recipe submitted by SparkPeople user DEBBOWERS1.

The nutritional information for Buffalo Cauliflower and Chickpea Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 296.6

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 3,865.8 mg
• Total Carbs: 50.5 g
• Dietary Fiber: 14.2 g
• Protein: 16.5 g

The dietary needs meet for Buffalo Cauliflower and Chickpea Casserole is Vegan