Indian-Spiced Cauliflower and Potato Casserole
Plant-based | One-pot | Baked casserole | Indian-inspired
A nourishing, warming casserole where potatoes, cauliflower, and vegetables bake in a deliciously spiced sauce. The one-pot boiling method cooks everything perfectly—no mushy vegetables, just tender bites in a flavorful tomato sauce.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Ground cumin | 1 tbsp | |
| Sea salt | 1 tsp | |
| Ground ginger | ½ tsp | Or 1 tsp fresh grated |
| Turmeric | ½ tsp | |
| Cayenne pepper | ⅛-¼ tsp | Adjust to taste |
| Ground cinnamon | ⅛ tsp | |
| Brown rice | 1 cup | Uncooked |
| Yukon gold potatoes | 1 lb | Cut ¾-inch pieces |
| Cauliflower florets | 4 cups | Small florets |
| Carrot, thinly sliced | ½ cup | |
| Chickpeas (canned) | 1 can (15 oz) | Rinsed and drained |
| Tomato sauce (no salt) | 1 can (15 oz) | |
| Fire-roasted diced tomatoes | 1 can (14.5 oz) | Undrained |
| Frozen peas | ½ cup | |
| Fresh cilantro | ¼ cup | Optional, for topping |
Method
Section titled “Method”-
Make spice mix: In small bowl, stir together cumin, salt, ginger, turmeric, cayenne, and cinnamon. Set aside.
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Preheat: Oven to 375°F (190°C).
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Boil rice and vegetables: In 6-qt Dutch oven, bring 10 cups water to boil. Stir in rice, return to boil, reduce heat. Simmer 15 minutes. Add potatoes, simmer 10 minutes. Add cauliflower and carrot, simmer 2 minutes more. Vegetables will still be crisp. Drain and return to Dutch oven.
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Combine: Stir in chickpeas, tomato sauce, diced tomatoes, and peas. Add spice mix and stir well.
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Bake: Spread into 3-qt baking dish. Cover and bake 25-30 minutes until heated through and vegetables are tender.
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Rest: Let stand 10 minutes before serving. Top with cilantro if desired.
Cutting vegetables: Keep potato pieces uniform—they take longest to cook
Spice level: Start with ⅛ tsp cayenne, add more if you like heat
Make it creamier: Stir in ½ cup coconut milk with the tomato sauce
Don’t skip the rest: The 10-minute rest helps flavors meld and makes serving easier
Variations
Section titled “Variations”Extra vegetables: Add bell peppers or green beans with the cauliflower
Different grain: Use quinoa (reduce initial cooking to 10 minutes)
More protein: Add extra can of chickpeas or 1 cup cooked lentils
Toppings: Try toasted cashews, raisins, or a dollop of coconut yogurt
Batch Cooking
Section titled “Batch Cooking”- Storage: Keeps 5 days refrigerated, 2 months frozen
- Freezes well: Portion into containers
- Reheats: Oven 20 minutes at 350°F or microwave
- Makes: 11 cups (6 generous servings)
Nutrition (per serving, 6 servings)
Section titled “Nutrition (per serving, 6 servings)”- Calories: ~316
- Protein: 11g
- Carbs: 62g
- Fiber: 11g
- Fat: 3g
Adapted from: Forks Over Knives
Prep: 30 min | Cook: 1 hour | Serves: 6