Cauliflower Marranca

I served this dish with broccoli and tomatoes

I am always looking for new recipes that include cauliflower.  This one turned out very good.  This recipe is from Moosewood Cookbook by Mollie Katzen.  The only thing I would modify is steam the cauliflower before sautéing it.  The easiest way to do that is add a little water to the bottom of a microwave safe bowl, cover, and cook about 1 minute.  You don't want to over steam it because you do bake it in the oven.  But not steaming it causes the cauliflower to be a little crunchier than I prefer.

Prep Time: about 10 minutes
Active Time: 10 minutes stove top
Cook Time: 30 minutes at 300 degrees F in the oven

Total Time: 50 minutes - 20 minutes prep and sauteing and 30 minutes baking

Servings: 5-6


Ingredients:


3 cups cooked brown rice or millet - salted and buttered
1 lbs mushrooms, sliced
1 lemon - juiced
1 large onion, chopped
1 large head cauliflower in flower pieces - saute with 3 cloves crushed garlic, basil, salt and pepper
2 1/2 cups grated cheese of your choice


Directions Modified:


1. Preheat oven 350 degrees F
2. Steam cauliflower until almost soft
3. Saute mushrooms and onions in butter and lemon juice in one pan
4. Saute cauliflower with garlic, basil, salt and pepper in another pan
5. Combine cooked rice, mushrooms, onion, cauliflower, and cheese.
6. Bake, covered, 1/2 hour