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Mediterranean Cauliflower Casserole

Enjoy this flavourful, vibrant and nutritious Mediterranean Cauliflower Casserole. This recipe is from chef Ashley Madden, from her new book ‘Plant-based Delicious’.

Ingredients List

Serves 4
  • 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
  • 1 cup uncooked millet or white quinoa
  • cup stirred tahini
  • 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
  • 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)


  1. Preheat the oven to 425ºF (220ºC).
  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.
  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.
  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.
  5. When about 20 minutes are left on the casserole, cook the millet according to the package directions. Once cooked, fluff with a fork and cover until needed.
  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.
  7. Spoon the millet into bowls and top with the casserole. Garnish with mint and sesame seeds and serve with a lemon wedge.