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Buffalo Cauliflower Chickpea Bake

Lactose Free | Vegan | Gluten-Free Option
4 servings
Prep time: 10 minutes
Cook time: 33–35 minutes

What You’ll Need

  • 1 package (8 oz.) Farfalle (bow tie) pasta (gluten free, if desired)
  • 2 cups cauliflower, chopped into small pieces
  • 1 can (15 oz.) chickpeas, drained and rinsed
  • ½ cup celery, diced
  • ½ cup red bell pepper, diced, plus extra for topping
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. salt
  • ¼ tsp. ground pepper
  • 1 cup unsweetened non-dairy milk
  • 1 Tbsp. corn starch or arrowroot powder, mixed with 1 Tbsp. water
  • ¼ cup Cashew Cream (recipe below)
  • 1 cup Vevan Ched-Shred, plus extra for topping
  • ¼ cup hot sauce
  • Green onions, chopped

Here’s How

  • Preheat oven to 375ºF. Spray 8-by-10-inch casserole dish with cooking spray; set aside.
  • In a large saucepan, prepare pasta al dente as directed on package, boiling approximately 8–9 minutes.
  • While pasta is cooking, combine cauliflower pieces, chickpeas, celery, red bell peppers and spices in a bowl and toss gently. Drain pasta and place in a prepared casserole dish. Top with cauliflower mixture.
  • In the same saucepan over medium-high heat, bring non-dairy milk to a simmer. Add cornstarch (or arrowroot) water and stir until thickened. Add Vevan Ched-Shred and Cashew Cream, stirring until smooth, approximately 3 minutes. Add hot sauce and stir until combined.
  • Pour sauce mixture over pasta, covering completely. Bake 20 minutes, then switch to broil for 2–3 minutes.
  • Before serving, top with green onions and diced red bell peppers.

Cashew Cream

  • 1 cup raw cashews soaked in water 4–6 hours
  • ½ cup water
  • ½ tsp. salt

Combine all ingredients in blender until smooth.