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Buffalo Cauliflower Chickpea Casserole

  • Author: Shane Martin
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Vegan Main Dishes
  • Method: Bake
  • Cuisine: Vegan
  • Diet: Vegan


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!


Units Scale
  • 2 1/2 cups low-sodium vegetable broth
  • 1 cup vegan buffalo sauce (I like Frank’s Red Hot)
  • 1/4 cup + 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 heaping Tbsp 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)


  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!


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.


  • 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