Buffalo Cauliflower & Chickpea Casserole

Ingredients

• 2 cups (470 ml) vegetable broth
• ½ cup (118 ml) buffalo hot sauce
• ¼ cup (22 g) nutritional yeast
• 1 teaspoon onion powder
• 2 cups (374 g) chickpeas, cooked*
• ½ medium head of cauliflower, chopped into bite-sized florets (about 2 cups; 200 g)
• 1 cup (182 g) uncooked rice
• 2–3 cloves garlic, minced