Friday, July 19, 2013

Cauliflower Maranca

from Mollie Katzen's Moosewood Cookbook

Prepare 1 1/2 cups (dry) brown rice, so that you will have three full cups for the base of this yummy main dish.

In a large pan over medium heat, saute in butter with the juice of one lemon:

1 lb mushrooms, sliced
1 large onion, chopped

Set aside.

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.


  1. Now I'm truly hungry! For years I didn't use the Moosewood Cookbook very much, but perhaps it's time for a revisit. Thanks!

  2. I've only ever used cheddar cheese in this recipe and I like it But just for fun, I'm thinking of trying something milder next time.