Source: https://frommybowl.com/buffalo-cauliflower-chickpea-casserole/#tasty-recipes-6631
2 cups low sodium vegetable broth
1/2 cup buffalo sauce
1/4 cup nutritional yeast
1 tsp onion powder
1 rib celery finely sliced
2 cups chickpeas cooked or canned/drained/rinsed
1/2 medium head of cauliflower chopped into bite-sized florets
1 cup uncooked brown rice
2-3 cloves garlic minced
Garnish with vegan ranch/chopped green onions (optional)
Instructions:
Preheat the oven to 400F. Mix the vegetable broth, hot sauce, nutritional yeast, and onion powder together in a medium pot and bring to a boil over high heat.
While the liquid is heating up, pour the chickpeas into a 9×13″ pan or casserole dish. Sprinkle the cauliflower and celery evenly over the chickpeas, then add the uncooked brown rice over the top of the dish.
Remove the vegetable broth from the heat once it comes to a boil and stir in the minced garlic. Pour the liquid evenly over the casserole dish; if any spices stick together you can gently separate them with a spatula. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake on the middle rack of the oven for 60 minutes.
Remove from the oven and top with green onions and/or vegan ranch, or serve as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.