Comments on: Buffalo Cauliflower & Chickpea Casserole (Dump-and-Bake)

By: Team @ From My Bowl

Team @ From My Bowl — Mon, 28 Jul 2025 20:00:02 +0000

In reply to Stacey. It could be that your rice is too old, which means it would need a longer cooking time and/or more water! It's really hard to say. I'm sorry it didn't work out this time around, maybe a new bag of rice will do the trick. Also, make sure the casserole dish is covered tightly with the foil/parchment. Let me know if you try it out again!

By: Stacey

Stacey — Wed, 23 Jul 2025 20:02:58 +0000

I honestly do not know what I did wrong, but somehow the rice did not cook at all 🙁 this was my first time using brown rice, and it definitely had plenty of liquid to soak up, yet after 60 mins it is mostly raw. Can you tell me where I went wrong?? It smells so good I am just bummed I have to make rice separately and deal with some uncooked rice between the delicious parts.

By: Team @ From My Bowl

Team @ From My Bowl — Mon, 21 Jul 2025 16:51:17 +0000

In reply to Louwana. Happy you enjoyed!

By: Louwana

Louwana — Wed, 16 Jul 2025 22:44:24 +0000

This was really good, and better that it was so simple to make. I did have too much fluid at the end, so stirred in some couscous to thicken it up.

By: Team @ From My Bowl

Team @ From My Bowl — Mon, 21 Apr 2025 19:19:22 +0000

In reply to Emma. I'm so glad you found a work around and enjoyed! I think that would be delish!

By: Emma

Emma — Tue, 15 Apr 2025 21:49:49 +0000

This is literally delicious. I don’t link brown rice, so I used basmati and cooked on the bottom shelf (due to an oven size issue) and left off about 8 minutes. Obviously, this is not very precise. I kept an eye on it and it turned out fabulous. I wonder what it would be like adding tofu and just one can of chickpeas. Thank you very much for the recipe.

By: Team @ From My Bowl

Team @ From My Bowl — Mon, 30 Dec 2024 20:56:58 +0000

In reply to Lisa. that sounds delicious and I'm so happy you enjoyed!

By: Lisa

Lisa — Mon, 23 Dec 2024 20:50:17 +0000

This was so delicious. I made it with barley (I added 1 cup of vegetable broth and let it go 15 minutes longer in the oven) and a whole cauliflower and am so enojying the flavor. Easy and, with the sauce bringing everything together, delicious.

By: Team @ From My Bowl

Team @ From My Bowl — Mon, 16 Dec 2024 19:55:01 +0000

In reply to das. great tweaks and I'm glad you enjoy!

By: das

das — Fri, 13 Dec 2024 19:10:33 +0000

This is a great recipe. I tweaked a bit like others because I am taking it to a large holiday gathering. My changes: 1 1/2 cups long grain white rice (it is what I had on hand), 2 cans of rinsed and drained chickpeas, one whole medium cauliflower (I omitted the celery b/c my partner hates it, lol). Like others have suggested, I put the rice on the bottom to ensure cooking. I used 3 1/2 cups broth, scant 1 cup Frank’s Original Redhot sauce. I also did 1 1/2 times the onion powder, nutritional yeast, and garlic. For actual changes to the recipe, I added approx 2 1/2 TBS avocado oil and some garlic powder to the liquid mixture. (Buffalo sauce typically has butter added –it helps cut the heat–but to keep in vegan, I used avocado oil.) I cooked in a pampered chef 9X13 stoneware pan for 1 hour fifteen minutes (the rice was slightly browned on bottom, but cooked and delicious). The basic tip is that you want to make sure the rice, chickpeas, and cauliflower are just covered by liquid. I fluffed the cooked mixture to nicely mix it all together. It tastes great! I am excited to offer this as a fun, vegan holiday treat to folks! Thanks for a great recipe!