In a large pan over medium heat, saute in butter with the juice of one lemon:
1 lb mushrooms, sliced
1 large onion, chopped
In same pan, saute 3 cloves pressed garlic in 1Tbs oil. Add 1 lg head cauliflower, washed and trimmed into bite-sized flowerettes.
Stir until coated. Add liquid from mushroom-onion saute. Cover and steam for five minutes until cauliflower is tender.
Return the mushrooms and onions to the pan. Add 3 cups cooked brown rice, and 2 1/2 cups grated cheddar cheese. Stir until combined.
Turn into 9x12 buttered baking dish.
Bake (covered) for 30 minutes at 350 degrees or until lightly browned.
Serves 5-6 adults.