ABOUT THE RECIPE:
This Mediterranean Cauliflower Casserole, by Ashley Madden is a plant-powered dish that is vegan, oil-free, and full of flavor!
Makes 4 servings
INGREDIENTS:
CASSEROLE
4 cups bite-sized cauliflower florets
1 large red onion, thinly sliced
1 red or yellow bell pepper, seeded, stemmed and cut into 1˝ [2.5-cm] pieces
1 cup pitted black or green olives, sliced if desired
1½ cups cooked or canned chickpeas, drained and rinsed
1 cup baby spinach
1 cup uncooked millet or white quinoa
SAUCE
⅓ cup stirred tahini
⅓ cup freshly squeezed lemon juice
3 large cloves garlic, crushed and peeled
1 tablespoon red wine vinegar
1.5 teaspoons dried oregano
1 teaspoon dried parsley
¾ cup water
1 tablespoon arrowroot starch
¼ teaspoon sea salt, or to taste
Pinch of black pepper
OPTIONAL GARNISHES
1 small bunch fresh mint
2 tablespoons sesame seeds
Lemon wedges
INSTRUCTIONS:
Preheat the oven to 425ºF (220ºC).
Start with the casserole: Put the cauliflower, onion, bell pepper, olives and chickpeas in a 9 x 13–inch (23 x 33–cm) casserole dish.
Make the tahini sauce: In a blender, combine the tahini, lemon juice, garlic, vinegar, oregano, parsley, water, arrowroot, salt and pepper, and blend until smooth. Pour the sauce over the vegetables in the casserole. Stir to coat all the veggies, then cover tightly with foil.
Roast in the oven for 60 minutes, stirring once (around the 40-minute mark). It’s done when the cauliflower is fork-tender and the sauce is bubbling.
When about 20 minutes are left on the casserole, cook the millet according to the package directions. Once cooked, fluff with a fork and cover until needed.
Spoon the millet into bowls and top with the casserole. Garnish with mint and sesame seeds and serve with a lemon wedge on the side.
Recipe from Plant-Based Delicious: Healthy, Feel-Good Vegan Recipes You'll Make Again and Again shared by permission. All photos and recipe credits ©Ashley Madden.