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    Home » Recipes

    Buffalo Chickpea Cauliflower Casserole

    Jump to Recipe·Print Recipe

    Buffalo Chickpea Cauliflower Casserole is so easy to make and requires just 10 simple ingredients. Vegan and gluten-free, this is a spicy hearty dinner that’s full of protein and fiber and absolutely delicious!

    Buffalo chickpea cauliflower casserole with spoon.

    I’m going to start out by giving credit where credit is due: Caitlyn at From My Bowl is one of my favorite food bloggers! This recipe is inspired and adapted from her Buffalo Cauliflower Chickpea Casserole. They are very similar but I did make some modifications to fit my own taste and eccentricities.

    That being said, if you’re looking for some amazing healthy recipes that are vegan, oil-free, and gluten-free, I can’t recommend Caitlyn enough. She just makes good food. Period.

    I LOVE casseroles. They’re easy, you only mess up one dish, and are perfect as a side or main dish. And, this one is hands down one of my favorite recipes. What’s not to love? Delicious cauliflower and chickpeas nestled in fluffy fork tender brown rice and then baked to perfection in a wonderful spicy buffalo sauce.

    This is without a doubt one of those “it’s healthy but shouldn’t be healthy because it’s so good!” You and your entire family, if you like spicy things, are going to love this recipe.

    Ready? Let’s bake!

    Casserole ingredients.

    Table of Contents

    • Ingredients You’ll Need
    • How To Make Buffalo Chickpea Cauliflower Casserole
    • Recipes Notes & Tips
    • How To Serve Buffalo Chickpea Cauliflower Casserole
    • Buffalo Cauliflower Chickpea Casserole

    Ingredients You’ll Need

    Here are the main ingredients you’ll need for this killer cauliflower bake.

    • Vegetable Broth: always use low-sodium or no salt added. You can use water but veggie broth adds more flavor.
    • Buffalo Sauce: I like Frank’s Red Hot but any cup of hot sauce that is vegan will work.
    • Nutritional Yeast: adds a depth of flavor with a “cheesy” essence.
    • Spices: garlic powder and onion powder
    • Corn Starch: I like creamy casseroles and corn starch thickens the casserole and gives it a creamy texture as it cooks. It gets even better once it sits after cooking. You can also use arrowroot or tapioca flour.
    • Chickpeas: use low-sodium or no salt added canned chickpeas that have been drained and rinsed. You can cook your own chickpeas if you like but I prefer just opening a can of chickpeas myself.
    • Cauliflower: cut into small cauliflower florets resembling buffalo wings.
    • Celery: fresh celery adds a nice crunch and added layer of savoriness that blends perfectly with the buffalo flavor.
    • Uncooked Brown Rice: I prefer brown rice but feel free to use white rice if that is all you have available.
    Vegan buffalo chickpea cauliflower casserole.

    How To Make Buffalo Chickpea Cauliflower Casserole

    Fresh cauliflower, chickpeas, and brown rice are covered in a delicious spicy buffalo sauce and baked to perfection. This is such an easy recipe that’s perfect the next time you need a delicious make-ahead meal.

    1. Preheat your oven to 400˚F. 
    2. To a small bowl add the vegetable broth, buffalo sauce, nutritional yeast, garlic powder, and onion powder. Whisk until everything is well combined. Then slowly whisk in the cornstarch until it’s completely incorporated into the sauce. Set aside.
    3. Spread the chickpeas into the bottom of a 9×13 baking dish then top with the cauliflower and celery. Evenly sprinkle the uncooked brown rice on top of everything. Finally, pour the buffalo sauce over the entire dish. Use a wooden spoon if needed to make sure all of the rice is completely covered by the sauce.
    4. Cover with aluminum foil, place on the center rack, and bake for 1 hour. Remove the foil and bake for 10 more minutes.
    5. Remove the casserole from the oven and let it sit for 10 minutes.

    That’s all there is to it! All that’s left is to top it with some of my vegan ranch dressing and enjoy.

    Buffalo chickpea cauliflower casserole.

    Recipes Notes & Tips

    • Cooking time and oven heat can vary because every appliance is different. But, cooking time should not waiver more than 5-10 minutes either way.
    • If you are looking for a lower-carb option cauliflower rice is a good choice. But, you will want to cut the cooking time in half. I would also replace the cauliflower florets with broccoli so you don’t get an overload of cauliflower. But, it’s up to you.
    • I added corn starch to make the casserole thicker and creamier. But, if you prefer a more “fluffy” type of casserole you can leave it out.
    Buffalo chickpea cauliflower casserole topped with vegan ranch dressing.

    How To Serve Buffalo Chickpea Cauliflower Casserole

    Buffalo chickpea cauliflower casserole makes a great meal all by itself. But, try serving with some of these delicious recipes:

    • Vegan Ranch Dressing for topping
    • Skillet Green Beans
    • Easy Roasted Asparagus
    • Apple Walnut Salad
    Buffalo chickpea cauliflower casserole with ranch dressing.

    This recipe is a great way to meal prep for the week. It’s also the perfect throw-together meal when you need a last-minute dinner idea.

    You just dump everything in the casserole dish and bake.

    Buffalo chickpea cauliflower casserole on plate.

    If you like spicy things like I like spicy things then be sure and try these other buffalo recipes:

    • Vegan Buffalo Tofu Wings
    • Vegan Buffalo Cauliflower Wings
    • Vegan Buffalo Chicken Dip (amazing)
    Buffalo chickpea cauliflower casserole on plate.

    If you make this Buffalo Chickpea Cauliflower Casserole recipe I want to know. So, please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!

    Print
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    Buffalo Cauliflower Chickpea Casserole

    ★★★★★

    4.7 from 29 reviews

    Print Recipe

    Buffalo Chickpea Cauliflower Casserole is so easy to make and requires just 10 simple ingredients. Vegan and gluten-free, this is a spicy hearty dinner that’s full of protein and fiber and absolutely delicious!

    • Total Time: 1 hour 30 minutes
    • Yield: 8 servings 1x

    Ingredients

    Units Scale
    • 2 ½ cups low-sodium vegetable broth
    • 1 cup vegan buffalo sauce (I like Frank’s Red Hot)
    • ¼ cup + 2 tablespoon nutritional yeast
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 heaping tablespoon of cornstarch + 3 Tbsp of water
    • 2 (15-ounce) cans of low-sodium or no salt added chickpeas (drained and rinsed)
    • 1 medium head of cauliflower cut into bite-size florets
    • 2 ribs of celery, chopped
    • 1 cup of brown rice (uncooked)

    Instructions

    1. Preheat your oven to 435˚F. 
    2. To a mixing bowl add the vegetable broth, buffalo sauce, nutritional yeast, garlic powder, and onion powder. Whisk until everything is well combined. Mix the cornstarch with water and slowly whisk it into the sauce. Set aside.
    3. Spread the chickpeas into the bottom of a 9×13 casserole baking dish then top with the cauliflower and celery. Evenly sprinkle the uncooked brown rice on top of everything. Finally, pour the buffalo sauce over the entire dish. Use a wooden spoon if needed to make sure all of the rice is completely covered by the sauce.
    4. Cover with aluminum foil, place on the center rack, and bake for 1 hour. Remove the foil and bake for 20 more minutes.
    5. Remove the casserole from the oven and let it sit for 10 minutes.
    6. Top with vegan ranch dressing and enjoy!

    Equipment

    Brown Rice

    Buy Now →

    9 x 13 Baking Dish

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    Notes

    Cooking time and oven heat can vary because every appliance is different. But, cooking time should not waiver more than 5-10 minutes either way.

    If you are looking for a lower-carb option cauliflower rice is a good choice. But, you will want to cut the cooking time in half. I would also replace the cauliflower florets with broccoli so you don’t get an overload of cauliflower. But, it’s up to you.

    I added corn starch to make the casserole thicker and creamier. But, if you prefer a more “fluffy” type of casserole you can leave it out.

    • Author: Shane Martin
    • Prep Time: 10 minutes
    • Cook Time: 1 hour 20 minutes
    • Category: Vegan Main Dishes
    • Method: Bake
    • Cuisine: Vegan
    • Diet: Vegan

    Nutrition

    • Serving Size:
    • Calories: 268
    • Sugar: 4.7 g
    • Fat: 5.6 g
    • Carbohydrates: 45.7 g
    • Fiber: 9.1 g
    • Protein: 12.2 g
    • Cholesterol: 0 mg

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    Reader Interactions

    Comments

    1. Dianne Carey

      January 26, 2023 at 4:35 pm

      The recipe is truly delicious! However I did have an issue with my brown rice not cooking completely. Not sure if it’s my altitude (between 4,000 and 5,000 ft elevation) or what. That being said, I wonder if the rice can be left out or cut in half. I keep thinking how good the buffalo chickpeas, celery and cauliflower would be in a wrap with lettuce and ranch dressing.
      Thank you for sharing so many recipes that are tasty and easy to make. Hubby and I also really enjoyed your chili recipe too!

      ★★★★

      Reply
    2. Lauren

      December 28, 2022 at 2:45 pm

      Can’t wait to try this tonight. However, I only have jasmine brown rice. Would I need to adjust the cooking time?

      Reply
      • Shane Martin

        December 28, 2022 at 11:14 pm

        I wouldn’t think so, you should be fine.

        Reply
    3. Andy

      December 06, 2022 at 1:38 pm

      Do you think soy curls would work with this recipe?

      Reply
      • Shane Martin

        December 09, 2022 at 10:48 am

        Oh, yes!

        Reply
    4. Alicia

      November 14, 2022 at 1:44 pm

      Delicious and simple! Made as per recipe, the only exception being I pre boiled the brown rice for 5 mins to release some of the arsenic. Cook time and 435 worked perfect for me! I will be repeating this one for sure!!!

      ★★★★★

      Reply
    5. Melanie Sutherlin

      October 27, 2022 at 6:19 pm

      This was so good! I added half the Franks sauce and let people add more themselves. It will go on rotation for sure. Also made the ranch dressing and it’s wonderful as well. Thank you!!

      Reply
    6. Dee

      October 13, 2022 at 9:53 am

      The casserole was super easy to assemble. It came out way hotter than I prefer. I am thinking about making it with only half cup of hot sauce and increase the veggie broth. Do you think that would tone it down and still be tasty?

      ★★★★★

      Reply
      • Shane Martin

        October 13, 2022 at 10:39 am

        I think it would be just fine:)

        Reply
    7. Cheron

      July 30, 2022 at 5:39 am

      Just wondering if I still add nutritional yeast if I’m using BBQ sauce instead of buffalo sauce.

      Thanks this looks delicious!

      Reply
      • Shane Martin

        July 30, 2022 at 11:41 pm

        You can or you can leave it out. It’s really about preference.

        Reply
    8. sharon rhoads

      July 18, 2022 at 11:26 pm

      sooooo. I did not have any hot sauce other than Sriracha Hot chili sauce… I put a little less than what the recipe called for but it’s still very hot…. any suggestions would be GREATLY appreciated!

      Reply
      • Shane Martin

        July 18, 2022 at 11:46 pm

        BBQ sauce is a good option.

        Reply
    9. Liz Brooks

      June 18, 2022 at 1:03 pm

      I cooked my rice by mistake and have no more. Can I use the cooked rice

      Reply
      • Shane Martin

        June 19, 2022 at 5:42 pm

        Sure thing, Liz! You just want need to bake it as long.

        Reply
    10. Marnie

      May 27, 2022 at 12:47 pm

      Love this dish! I will try cooking it at 435° and see if the rice cooks better. One place says 400° and another one says 435°. Love, love this dish!!

      Reply
      • Shane Martin

        May 27, 2022 at 2:38 pm

        Hi, Marnie, I need to change it…it is 435. Sorry about that and glad you still liked it:)

        Reply
    11. Gwen

      May 19, 2022 at 12:01 pm

      I wish I had read the comments before putting it into the oven. After a bit more than one hour the rice is still very crunchy and I have a hungy child waiting for dinner.
      It felt wrong to me when adding the uncoocked brown rice. Should have listened to my guts not the recipe…
      But sauce is delicious so far. I hope an extra 30 minutes does the job…

      ★★★★★

      Reply
    12. Nicola

      April 23, 2022 at 6:54 pm

      Great taste!! Added extra 1/2 cup of broth but couldn’t get the rice to cook through. Had it cook for 1 1/2 hours and it was still crunchy. Will make it next time without the rice and serve rice on the side.

      ★★★★

      Reply
    13. Missy

      April 11, 2022 at 3:33 pm

      Will it still taste good without the nutritional yeast?

      ★★★★★

      Reply
      • Shane Martin

        April 12, 2022 at 8:38 am

        Yes. nooch adds an earthy nuttiness but its more preference

        Reply
    14. Laura Renek

      April 09, 2022 at 12:09 am

      What a delicious dish, I could eat it all! It was even better than I could have imagined! One bite and I was hooked! The flavors are amazing together.
      I used califlower rice, Frank’s mild sauce, cooked half the time and it was perfect!
      Thank you for sharing, I will be making this often!

      ★★★★★

      Reply
    15. Joan Nathan

      February 17, 2022 at 5:57 pm

      This is my go to recipe at least every other week. So quick and easy. And, simply delicious! We love spicy food. This satisfies that. I did not have any rice, so I substituted it with whole wheat orzo. Turned out perfectly!

      ★★★★★

      Reply
    16. Colleen G.

      January 19, 2022 at 1:26 pm

      This is my second time making this dish and it is delicious. However, as others have stated, I found that I had to add more veggie broth (about 1/2 cup) and cook for longer (75-80 minutes total oven time), in order to fully cook the rice. The flavor is amazing but I don’t like “crunchy” rice.

      ★★★★

      Reply
      • Shane Martin

        January 20, 2022 at 2:15 am

        Thanks for reaching out, Colleen. (I don’t like crunchy rice either. LOL!)

        Reply
        • Colleen G.

          January 23, 2022 at 1:03 pm

          I LOVE all your recipes! Thank you for developing and sharing easy, delicious, healthy, vegan recipes. I recommend your website to all my friends and family.

          ★★★★

          Reply
    17. Marion Robertson

      November 24, 2021 at 9:38 pm

      I was a bit nervous about this, but have to say it was a huge it.
      So easy and so delish.
      Thanks

      ★★★★★

      Reply
    18. Rochelle V.

      October 31, 2021 at 2:42 pm

      This recipe is a keeper! It’s so yummy I’m about to make it for the 5th time. I love taking the leftovers to school with me. Thank you!

      ★★★★★

      Reply
      • Shane Martin

        October 31, 2021 at 4:20 pm

        Thank you so much!

        Reply
    19. Margaret

      October 06, 2021 at 1:49 pm

      Love this recipe! Can I freeze it?

      Thanks

      Margaret

      Reply
      • Shane Martin

        November 03, 2021 at 5:03 pm

        Yes, absolutely.

        Reply
    20. Courtney

      September 09, 2021 at 11:39 am

      SOOOOO GOOD!! I was needing something new in my rotation and this was the PERFECT addition! Thank you!

      ★★★★★

      Reply
    21. Ellie

      September 02, 2021 at 2:14 pm

      This was great the night I made it and even better the next day! For leftovers I loved it cold over a bed of spinach with a little bit of lemon garlic hummus as a garnish. Delicious! Thanks Shane for another great (and super easy) recipe.

      ★★★★★

      Reply
      • Shane Martin

        September 03, 2021 at 12:13 pm

        Thank you!!!

        Reply
    22. Joanne

      August 28, 2021 at 9:14 am

      This is great! Delicious, easy to assemble, and portable! I love making food for others and although I have a varied repertoire of soups, my casserole playlist is limited. Lasagna is wonderful, but predictable. After trying out at home and loving it, I have made for others a couple of time. I wanted to make for a new mommy, but it was a little too spicy with Frank’s, so I substituted a can of lowfat coconut milk for sauce and used different spices (cumin, curry, etc. It was equally fantastic. Thanks!!

      ★★★★★

      Reply
    23. Lauren

      July 05, 2021 at 6:26 pm

      This was absolutely delicious and a total hit at the 4th of July party! Added 1/4 cup extra broth as one commenter suggested and that helped with the moisture. Due to allergies, subbed the onion powder for same amount of chopped dried chives, arrowroot powder instead of corn starch, and served with a healthy sprinkle of freshly chopped scallions and cilantro instead of the ranch sauce. It was sooo good and will definitely be adding to the weekly meal plan rotation. Thanks so much, Shane! 🙂

      ★★★★★

      Reply
    24. Jamie

      May 31, 2021 at 1:04 am

      I made this recipe tonight as written and It was a very tasty dish. Next time I would probably add more broth for it to be a little bit saucier but that’s just personal preference. The family gave this the make again soon rating so that’s a hit in our household.

      ★★★★★

      Reply
    25. Jill

      May 26, 2021 at 9:40 am

      Can’t wait to try this tonight! Quick question – for the Frank’s Red Hot, do you use the straight up hot sauce, or do you use the Frank’s Buffalo sauce (that contains oil)? I love the straight up hot sauce, but want to make sure I shouldn’t thin it out with aquafaba or something like that. Thanks!

      Reply
      • Shane Martin

        June 04, 2021 at 10:49 am

        Straight up Frank’s Red Hot Sauce.

        ★★★★★

        Reply
    26. Elise Watson

      May 19, 2021 at 10:23 pm

      I followed the recipe exactly, but rice was still crunchy after 70 minutes in oven… I re-covered it with foil, added a bit more water, and returned it to the oven for an extra 25 minutes, and still found that the rice was unevenly cooked… not sure what went wrong.
      Otherwise, I loved the flavor and simplicity of this recipe.

      ★★★

      Reply
    27. Tiffiny

      May 19, 2021 at 1:00 pm

      Made this for family gathering used the mild Buffalo sauce and ended up forwarding the recipe to everyone. Was so yummy! Will be making agin and again!

      ★★★★★

      Reply
    28. Andy

      May 17, 2021 at 9:28 pm

      I made this one tonight and we all really liked it – I’d give it a 4.5 out of 5 if I could. There was a creaminess/smoothness to it that gave it a real richness of flavor that I didn’t expect with so few ingredients. We used Frank’s mild buffalo wing sauce due to our 5 year old not quite ready for the full spice kick. The celery softened up so we didn’t get the crunch referred to in the description, but this was very minor difference as the cauliflower still had some crunch, and this didn’t impact flavor. For us, the nutritional information, which I tracked carefully, was similar for 6 larger servings instead of 8. I think when we do it again, we’ll put some cashews on the top for the last 10 minutes in the oven then mix them in when we serve it. We are pescatarian so would consider adding some shrimp too. In all, a really good meal that we’ll make again and tweak a bit to our liking. Thank you very much!

      ★★★★

      Reply
    29. Matt Emmick

      May 13, 2021 at 4:01 pm

      I have several bags of frozen cauliflower florets. About how many cups of florets do you think equals 1 head? And more important, do I need to thaw the frozen florets before baking, or can I just put them in and adjust the baking time?

      Reply
      • Shane Martin

        June 04, 2021 at 10:53 am

        1 bag should equal 1 medium head. No need to thaw…just toss them in and bake’em.

        ★★★★★

        Reply
    30. kb

      May 12, 2021 at 7:31 pm

      Another Fabulous looking recipe!
      Looking forward to trying it.
      Thank you Shane!

      Reply
      • Shane Martin

        May 12, 2021 at 10:11 pm

        Thank you!!!

        ★★★★★

        Reply
        • Judy Mathys

          October 26, 2021 at 8:56 pm

          Spicy doesn’t like me! What would you use instead?

          Reply
          • Shane Martin

            October 26, 2021 at 9:54 pm

            Hi, Judy! I completely understand. Try using BBQ sauce. Works perfectly.

            Reply
            • Jolyne Sampley

              December 01, 2021 at 7:24 pm

              Thank you for suggesting this – I did find some Buffalo Sauce (vegan) finally at my local grocer, however it is super super super spicy (I love spicy but this one singed my eyebrows, lol). So trying it with BBQ sauce tonight!

    31. Lori Zorn

      May 12, 2021 at 6:53 pm

      Have you tried adding spinach? I can’t wait to try this!!

      Reply
      • Shane Martin

        May 12, 2021 at 10:12 pm

        Yes, but not during the cooking process. I usually wait until afterwards, chop it, and then toss it in my bowl or on my plate.

        ★★★★★

        Reply
    32. Jcb

      May 12, 2021 at 5:32 pm

      I like to soak brown rice to minimize the arsenic. Will the recipe work with presoaked rice? Would the baking time differ?

      Reply
      • Shane Martin

        May 12, 2021 at 6:46 pm

        I don’t see why anything would need to change. You should be fine.

        ★★★★★

        Reply
    33. Shane Martin

      May 11, 2021 at 10:06 pm

      Buffalo Chickpea Cauliflower Casserole is so easy to make and requires just 10 simple ingredients. Vegan and gluten-free, this is a spicy hearty dinner that’s full of protein and fiber and absolutely delicious!

      ★★★★★

      Reply
      • Joyce Stevens

        May 12, 2021 at 2:48 pm

        Shane is the nutritional yeast 1/4 CUP + 2 tbsp.?

        ★★★★

        Reply
        • Shane Martin

          May 12, 2021 at 3:00 pm

          Yes.

          ★★★★★

          Reply
          • Joyce A Stevens

            May 12, 2021 at 6:11 pm

            Thank you. Another great recipe to make for tomorrow’s dinner. What do you recommend for a replacement for the hot buffalo sauce?

            Reply
            • Shane Martin

              May 12, 2021 at 6:48 pm

              You could try BBQ sauce.

              ★★★★★

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