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Cauliflower Vatapá Bake

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Ingredients

Adjust Servings:
1 medium head cauliflower, cut into small florets 1 medium head cauliflower, cut into small florets
1 cup cooked chickpeas (or canned, rinsed and drained) 1 cup cooked chickpeas (or canned, rinsed and drained)
1 medium onion, diced 1 medium onion, diced
3 cloves garlic, minced 3 cloves garlic, minced
1 red bell pepper, diced 1 red bell pepper, diced
1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
1 cup coconut milk (full fat) 1 cup coconut milk (full fat)
2 tbsp tomato paste 2 tbsp tomato paste
1 cup vegetable broth 1 cup vegetable broth
1/2 cup cassava flour (or fine cornmeal) 1/2 cup cassava flour (or fine cornmeal)
1 tbsp dendê oil (red palm oil, optional for authentic flavor) 1 tbsp dendê oil (red palm oil, optional for authentic flavor)
1 tsp smoked paprika 1 tsp smoked paprika
1/2 tsp ground cumin 1/2 tsp ground cumin
1/2 tsp turmeric 1/2 tsp turmeric
1/4 tsp cayenne pepper (optional for heat) 1/4 tsp cayenne pepper (optional for heat)
Salt and black pepper to taste Salt and black pepper to taste
Juice of 1 lime Juice of 1 lime
Fresh cilantro and scallions, for garnish Fresh cilantro and scallions, for garnish

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Cauliflower Vatapá Bake

A Plant-Based Spin on the Classic Bahian Comfort Dish

Cuisine:

This vegan bake is inspired by the creamy, savory flavors of Bahian vatapá—a beloved Brazilian dish traditionally made with bread, shrimp, and coconut milk. Here, cauliflower, chickpeas, and cassava flour come together in a luscious, nut-free coconut sauce, layered and baked until golden. Perfect for a hearty lunch, this dish captures the warmth and depth of Brazilian cuisine, all in a nourishing, plant-based form.

  • 55 minutes
  • Serves 4
  • Medium

Ingredients

  • 1 medium head cauliflower, cut into small florets cauliflower
    1 medium head cauliflower, cut into small florets
  • 1 cup cooked chickpeas (or canned, rinsed and drained) chickpeas
    1 cup cooked chickpeas (or canned, rinsed and drained)
  • 1 medium onion, diced onion
    1 medium onion, diced
  • 3 cloves garlic, minced garlic
    3 cloves garlic, minced
  • 1 red bell pepper, diced red bell pepper
    1 red bell pepper, diced
  • 1 tbsp extra-virgin olive oil extra-virgin olive oil
    1 tbsp extra-virgin olive oil
  • 1 cup coconut milk (full fat) coconut milk
    1 cup coconut milk (full fat)
  • 2 tbsp tomato paste tomato paste
    2 tbsp tomato paste
  • 1 cup vegetable broth vegetable broth
    1 cup vegetable broth
  • 1/2 cup cassava flour (or fine cornmeal) cassava flour
    1/2 cup cassava flour (or fine cornmeal)
  • 1 tbsp dendê oil (red palm oil, optional for authentic flavor) dendê oil
    1 tbsp dendê oil (red palm oil, optional for authentic flavor)
  • 1 tsp smoked paprika smoked paprika
    1 tsp smoked paprika
  • 1/2 tsp ground cumin ground cumin
    1/2 tsp ground cumin
  • 1/2 tsp turmeric turmeric
    1/2 tsp turmeric
  • 1/4 tsp cayenne pepper (optional for heat) cayenne pepper
    1/4 tsp cayenne pepper (optional for heat)
  • Salt and black pepper to taste black pepper
    Salt and black pepper to taste
  • Juice of 1 lime lime
    Juice of 1 lime
  • Fresh cilantro and scallions, for garnish scallions
    Fresh cilantro and scallions, for garnish

Directions

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Serve warm as a main dish, accompanied by a simple green salad or sautéed collard greens. Scoop portions straight from the baking dish and enjoy the creamy, savory flavors enhanced by fresh lime and herbs. For a gluten-free bake, ensure your cassava flour is certified gluten free. Dendê oil adds an authentic Bahian flavor but can be omitted if unavailable. This dish can be made ahead and reheated; it holds together beautifully for meal prep.

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Steps

1
Done

Preheat your oven to 375°F (190°C).
2
Done

Heat olive oil (and dendê oil, if using) in a large skillet over medium heat. Add onions, garlic, and red bell pepper. Sauté until softened, about 5 minutes.
3
Done

Stir in tomato paste, smoked paprika, cumin, turmeric, cayenne, salt, and black pepper. Cook for 2 more minutes to bloom the spices.
4
Done

Add cauliflower florets and chickpeas. Toss to coat with the aromatics.
5
Done

Pour in coconut milk and vegetable broth. Simmer gently for 8-10 minutes, until cauliflower is just tender.
6
Done

Gradually sprinkle in cassava flour while stirring continuously to avoid lumps. Allow the mixture to thicken into a creamy, spoonable consistency.
7
Done

Remove from heat and add lime juice. Taste and adjust seasoning.
8
Done

Transfer mixture into a lightly oiled baking dish. Smooth the top and bake for 20-25 minutes, until set and lightly golden.
9
Done

Let cool for 10 minutes. Garnish with chopped cilantro and scallions before serving.

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