Ingredients:
(Makes 2 casseroles/4 servings each)
1 head cauliflower, florets only, diced
6 tomatoes, diced
1/2 red, yellow or orange bell pepper, diced
1 can corn, drained
1 can artichoke hearts in water, drained and chopped
6-8 small potatoes
[Optional: 1 can red kidney beans, drained and/or 1 can cooked chicken, drained]
1/4 red onion, finely diced
2/3 bag Trader Joe's brown rice fusilli pasta
Juice of 1/4 lemon
1 cup + 1/4 cup + 1/4 cup shredded Mexican blend cheese
1 tsp. garlic powder
1 tsp. dried oregano
1/4 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. salt
1/2 tsp. coriander
1/2 tsp. black pepper
Vegetable oil
[Optional: 1/2 bunch cilantro, leaves only, chopped]
Directions:
1. Preheat oven to 400°.
2. Pierce potatoes with a knife. Nuke on a plate for 2-3 minutes (until semi-soft), turning over once. Set aside to cool.
3. Meanwhile, bring a large pot of water with salt and oil to a boil. When boiling, add pasta, cauliflower, bell pepper, and onion. Cook until pasta is tender, approximately 8 minutes. Drain and spray with cold water.
4. Chop potatoes into chunks.
5. In a large glass bowl, mix pasta combo, corn, artichoke hearts, tomatoes, potatoes, [beans/chicken], [cilantro], lemon juice, and all spices. Mix well, adding 1 cup of cheese.
6. Grease two square casserole dishes and spoon in the pasta mixture. Bake for 15 minutes.
7. Top each casserole with 1/4 cup cheese and bake 15 minutes more.
Notes:
*Gluten-free!
*Could also make with brown rice instead of pasta, but if your kids are anything like mine, they won't eat rice unless it's disguised as pasta.
*I made mine with the artichoke hearts sprinkled on top instead of mixed-in (to entice my artichoke-loving daughter to try it), which makes for a nice presentation. If you do it that way, be careful that the artichokes don't burn during baking.
*Excellent served with avocado slices and spicy salsa on top.
*Kids can help by stirring all the ingredients and scooping it into the dishes.
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