one green planet
one green planet

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]

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Cooking Time



  • 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


  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.

Nutritional 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. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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