Indian-Spiced Cauliflower and Potato Casserole

INGREDIENTS

1 tbsp

ground cumin

1 tsp

sea salt

1/2 tsp

ground ginger

1/2 tsp

turmeric

1/8

to ¼ teaspoon cayenne pepper

1/8 tsp

ground cinnamon

1 cup

brown rice

1 lb

Yukon gold potatoes, cut into ¾-inch pieces

4 cups

small cauliflower florets

1/2 cup

thinly sliced carrot

1 15 ounce can

no-salt-added chickpeas, rinsed and drained

1 15 ounce can

no-salt-added tomato sauce

1 14.5 ounce can

no-salt-added fire-roasted diced tomatoes, undrained

1/2 cup

frozen peas

1/4 cup

chopped fresh cilantro (optional)