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Braised Cauliflower With Chickpeas, Tomato, and Kale [Vegan]

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This is comfort food at its best. In this recipe, whole cauliflower is braised until tender in a mixture of tomatoes, chickpeas, and kale. This one-pot meal is light on seasoning, yet it is savory, a little cheesy, and satisfying. This meal is an ideal date-night dinner, especially when followed up with a refreshing dessert.

Braised Cauliflower With Chickpeas, Tomato, and Kale [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

449

Serves

3-4

Cook Time

75

Ingredients

  • 2 tablespoons grapeseed oil
  • 1 large whole cauliflower, stem and leaves removed
  • 1 28-ounce can crushed tomato
  • 1 15-ounce can chickpeas, drained and rinsed
  • 5-6 lacinato kale leaves, ribs removed and chopped, or substitute with regular kale
  • 1/4 cup nutritional yeast (optional)
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • Salt and pepper, to taste

Preparation

  1. Preheat oven to 350ºF.
  2. Heat oil in a Dutch oven on stovetop over medium-high heat. Add whole cauliflower and sear the outside until brown, rotating throughout, for about 10 minutes. Remove cauliflower from pot and set aside on cutting board or plate.
  3. Add tomato, chickpeas, kale, nutritional yeast, garlic, oregano, salt, and pepper to the Dutch oven and cook for 3-4 minutes. Add cauliflower back to Dutch oven and spoon some of the tomato mixture on top to coat.
  4. Place covered Dutch oven in oven and bake until tender (a wooden skewer should go through easily), about 1 hour. Remove from oven and allow to cool slightly before slicing.
  5. Cut cauliflower into slices, spoon tomato mixture on top, and serve.

Nutrional Information

Total Calories: 1348 | Total Carbs: 192 g | Total Fat: 40 g | Total Protein: 65 g | Total Sodium:2411 g | Total Sugar: 58 g

Per Serving: Calories: 449 | Carbs: 64 g | Fat:13 g | Protein: 22 g | Sodium: 804 mg | Sugar: 19 g

Calculation not including salt to taste.

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AUTHOR & RECIPE DETAILS


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Stephanie McKercher, MS RDN, is a Colorado-based integrative registered dietitian nutritionist and creator of the food and nutrition blog The Grateful Grazer. On The Grateful Grazer, Stephanie shares healthy recipes and evidence-based nutrition tips. She also offers individualized nutrition coaching services to clients throughout the United States and partners with wellness-focused brands on nutrition communications, marketing, and recipe development.


 

 

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18 comments on “Braised Cauliflower With Chickpeas, Tomato, and Kale [Vegan]”

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Claudia Jouve Bédlé
1 Years Ago

S vp


Reply
Claudia Jouve Bédlé
1 Years Ago

En français s b p


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Jamie Ahrmann
1 Years Ago

Caitlin Ahrmann


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Rachel Sebben
1 Years Ago

Melissa Gonzalez mmmm


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Aymie Pompura Layne
1 Years Ago

Heidi Marie


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Dennis Minjoot
1 Years Ago

bea Bea Bianca


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Dennis Minjoot
1 Years Ago

bea Bea Bianca


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Skyler Christensen
1 Years Ago

Carol Christensen


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Skyler Christensen
1 Years Ago

Carol Christensen


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Kathy Doss
1 Years Ago

I'm not a vegan, but that looks good.


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