This creamy cauliflower casserole is jam-packed with vegetables and makes for a perfect midweek meal
Ingredients
Casserole
- 4 cups (400g) 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 (100g) pitted black or green olives, sliced if desired
- 1 ½ cups (225g) cooked or canned chickpeas, drained and rinsed
- 1 cup (30g) baby spinach
- 1 cup (180g) uncooked millet or white quinoa
Sauce
- ⅓ cup (80g) stirred tahini
- ⅓ cup (80ml) fresh lemon juice
- 3 large cloves garlic, crushed and peeled
- 1 tbsp (15ml) red wine vinegar
- 1 tsp (2g) dried oregano
- 1 tsp dried parsley
- ¾ cup (175ml) water
- 1 tbsp (8g) arrowroot starch
- ¼ tsp sea salt, or to taste
- Pinch of black pepper
Optional garnishes
- 1 small bunch fresh mint
- 2 tbsp (16g) 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 9x13–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 tinfoil.
- 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.
- When the casserole is ready, remove it from the oven and stir in the spinach. Cover again for a few minutes to let the greens wilt. Taste and reseason with salt, if needed.
- Spoon the millet into bowls and top with the casserole. Garnish with mint and sesame seeds and serve with a lemon wedge.