Cauliflower Marranca
Submitted by doi1231
Sautéed cauliflower, mushrooms, and red onion mixed with brown rice, fresh lemon juice, basil, and garlic, then baked under a thick layer of melted cheddar. A hearty, crowd-pleasing vegetarian casserole.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
50 minWith 41 reviews and a loyal following, this casserole has clearly earned its spot in the weeknight rotation.
Brown rice cooks up nutty and chewy while cauliflower, sliced mushrooms, and red onion get sautéed in olive oil with garlic, basil, and the juice of two whole lemons that cuts right through the richness.
Fold it all together with a generous four cups of shredded cheddar, spread it into a baking dish, and let the oven do the rest.
What comes out is golden on top, melty in the middle, and hearty enough to stand on its own as a main course.
Pro Tips
- Use any cheese you like here; sharp cheddar, Gruyère, or a pepper jack all work well
- Don’t skip the lemon juice; it brightens the whole dish and keeps it from feeling heavy
- Chop the cauliflower stems along with the florets so nothing goes to waste
- Leftovers reheat well in a covered dish; add a splash of water to keep things from drying out
Ingredients
Directions
Combine rice with water in three quart saucepan.
Bring to a boil and immediately reduce heat to lowest possible.
Stir once with a fork, cover, and let cook for 20 minutes until water is completely absorbed.
Sauté mushrooms and onions in olive oil.
Add the juice of the two lemons.
Wash the cauliflower and cut into florets, chopping usable stems.
Sauté with the onions and mushrooms (add more oil if necessary), adding basil, garlic, and salt and black pepper to taste.
Sauté for about five minutes.
Combine with cooked rice, mixing thoroughly, adding cheddar cheese (or cheese of your choice).
Bake in greased 9X13 inch pan at 350℉ (180℃) F for 15 minutes until cheese melts and top is browned slightly.
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