Mediterranean Cauliflower Casserole

Name: Mediterranean Cauliflower Casserole
Cuisine: Mediterranean
Ingredients: 4 cups bite-sized cauliflower floret; 1 large red onion , thinly sliced; 1 red or yellow bell pepper , seeded, stemmed and cut into 1˝ [2.5-cm] pieces; 1 cup black or green pitted olives , sliced if desired; 1 ½ cups cooked or canned chickpeas , drained and rinsed; 30 g baby spinach; 2 cups zucchini noodles or 1 cup uncooked millet or white quinoa; ⅓ cup stirred tahini; ⅓ cup fresh lemon juice; 3 large garlic cloves , crushed and peeled; 1 tbsp red wine vinegar; 1 tsp dried oregano; 1 tsp dried parsley; ¾ cup water; 1 tbsp arrowroot starch or corn starch; ¼ tsp sea salt , or to taste; Pinch of black pepper; 1 small bunch fresh mint (optional); 2 tbsp sesame seeds (optional); lemon wedges (optional)

7 steps

Updated at: Sun, 17 Nov 2024 14:21:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories326.4 kcal (16%)

Total Fat18.2 g (26%)

Carbs34.9 g (13%)

Sugars9.5 g (11%)

Protein11.8 g (24%)

Sodium730.9 mg (37%)

Fiber11.6 g (41%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat the oven to 425ºF (220ºC).

Step 2

Start with the casserole: Put the cauliflower, onion, bell pepper, olives and chickpeas in a 9 x 13–inch (23 x 33–cm) casserole dish.

Step 3

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.

tahini⅓ cup

fresh lemon juice⅓ cup

garlic cloves3

dried parsley1 tsp

water¾ cup

arrowroot starch1 Tbsp

sea salt¼ tsp

black pepper

red wine vinegar1 Tbsp

dried oregano1 tsp

Step 4

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.

Step 5

When about 20 minutes are left on the casserole, cook the zucchini noodles/ millet/ or Quinoa according to the package directions. Once cooked, fluff with a fork and cover until needed.

Step 6

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 re-season with salt, if needed.

Step 7

Spoon the millet into bowls and top with the casserole. Garnish with mint and sesame seeds and serve with a lemon wedge

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