This Cozy Chickpea Casserole with Cauliflower & Feta Is the Veggie-Packed Dinner You Need

Position oven rack in upper third of oven; preheat to 425°F. Combine cauliflower florets, 1 tablespoon oil, 1 tablespoon za’atar, ½ teaspoon salt and ½ teaspoon garlic powder in a 9-by-13-inch baking dish; toss to coat. Spread in an even layer. Roast, stirring halfway through, until browned and tender, about 30 minutes.

Meanwhile, combine softened cream cheese, 1 cup broth, 1 tablespoon lemon juice, ¾ teaspoon cumin and the remaining ¼ teaspoon salt in a large bowl; whisk until smooth. Add rinsed chickpeas, 1 package rice and ½ cup feta; fold until combined.

Carefully fold the chickpea mixture into the roasted cauliflower until combined. Bake until bubbling around the edges, about 18 minutes. Stir until creamy. Sprinkle evenly with the remaining ½ cup feta.

Preheat broiler to high. Broil until lightly browned in spots, 5 to 8 minutes. Let stand for 10 minutes. Top with 1 tablespoon parsley. Recipe developed by Jasmine Smith