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Indian-Spiced Cauliflower and Potato Casserole


Forks Over Knives: -- with minor changes by Eve

An easy chickpea, potato, cauliflower dish with lively Indian spices.


15 ml 1 tablespoon ground cumin
5 ml1 teaspoon sea salt
½ teaspoon ground ginger (or fresh)
½ teaspoon turmeric
⅛ to ¼ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
240 ml1 cup brown rice
450 g1 lb. Yukon gold potatoes, cut into ¾-inch pieces
950 ml4 cups small cauliflower florets
½ cup thinly sliced carrot
15-oz. can no-salt-added chickpeas, rinsed and drained
15-oz. can no-salt-added tomato sauce
14.5-oz. can no-salt-added fire-roasted diced tomatoes, undrained
½ cup frozen peas
¼ cup chopped fresh cilantro (optional)


In a small bowl stir together cumin, salt, ginger, turmeric, pepper, and cinnamon. Set aside.

Preheat oven to 375°F.

In a 6-qt. Dutch oven or large cook pot, bring 10 cups of water to boiling. Stir in rice. Return to boiling; reduce heat. Simmer 15 minutes.

Stir in potatoes; simmer 10 minutes.

Stir in cauliflower and carrot; simmer 2 minutes more. (Vegetables will still be crisp.) Drain and return to pot.

Stir in the chickpeas, tomato sauce, diced tomatoes and peas. Stir in spice mix. Spread into a 3-qt. (9x12 inch) rectangular baking dish. Bake, covered, 25 to 30 minutes or until heated through and vegetables are tender.

Let stand 10 minutes before serving. If desired, top with cilantro.


It's delicious as it is, but we were inspired to try a sprinkle of Walnut Parm at the table and liked that too.