This is a modified recipe from Mollie Katzen’s Moosewood Cookbook that I have made a couple of times to rave reviews. From everyone but my husband, that is. He calls cauliflower “the devil’s vegetable.” Truly. He said so just tonight. Then we all went around naming our favorite “evil vegetable.” Mine is parsnip, our friend’s was brussel sprouts, and the girls both said peppers. So why do I make anything with cauliflower in it, you ask? Because I love it, and I’m greedy and self-centered when I crave a certain vegetable. Just kidding. Actually I plan to make my cauliflower dishes when he’s going to be away. Tonight, however, he got home early.

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I think what makes this dish so delicious is the cheese. Especially if you use a tasty sharp cheese, like white cheddar or Lancashire. We used an Irish cheese called Dubliner. It was a treat. Oh, and in case you wonder what my hubby does when presented with a cauliflower dish – he picks them all out and gives them to me and I share a couple of mushrooms in return. But it’s hard because I LOVE MUSHROOMS too! Regardless, this serving dish was scraped clean by the end of the evening.

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Cauliflower Marranca

1 lb mushrooms, chopped

1 large onion, chopped

2 Tbsp butter

1/2 – 1 lemon, juiced

1 large head of cauliflower, cut in pieces

3 cloves garlic, crushed

1 tsp basil

salt and pepper

3 cups cooked brown rice, salted and buttered

2 1/2 cups grated cheese of your choice (the sharper the better)

1-2 cups chick peas (optional if you want a boost of protein)

Directions:

Cook your rice! If the rice is pre-cooked you will save a lot of time.

Sauté onions and mushrooms in the butter with juice from lemon. I find using a whole lemon makes this dish too lemony but using half doesn’t give it quite enough flavour. I’d juice 3/4  of a lemon and keep the rest for your water glass. When onions are transluscent add the cauliflower, garlic and spices and cover until cauliflower is cooked through. Put rice and vegetable mixture in a casserole dish along with the grated cheese. Mix it all up and then bake it, covered, for 1/2 hour at 350 degrees. With a nice side salad this is a full meal.

Serves 4-5

Just for fun: What is your most loathed vegetable?

Linked up at Foodie Friday at Designs by Gollum, Fight Back Friday at Food Renegade, Friday Foods at Momtrends, Food on Friday at Ann Kroeker, Wholesome Whole Foods at Health Food Lover, Two For Tuesdays at A Moderate Life, Tuesday Twister at GNOWFGLINS, Real Food Wednesdays at Kelly The Kitchen Kop.

Welcome to Vegetarian Foodie Fridays! Where we’re not just Meatless on Mondays, but all week through! Hi! My name is Melodie and I’m a long time vegetarian who’s into real food, holistic nutrition, and healthy living but suffers from a sweet tooth! (I love homemade baked goods and ice cream). To learn more about why I became a vegetarian or why I choose to raise my children vegetarian please click on my links.

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34 Responses to “Vegetarian Foodie Fridays: Cauliflower Marranca”

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