These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Cauliflower Marranca

From Athens Locally Grown

<p>A simple spring recipe</p>
Source: <i>The Moosewood Cookbook</i> by Mollie Katzen (Entered by Eric Wagoner)
Serves: Serves 5-6


Ingredients
1 lb mushrooms, sliced
1 lg onion, chopped
juice of one lemon
1 lg head cauliflower, in pieces
3 cloves garlic, crushed
basil, salt, pepper to taste
3 cups cooked brown rice, millet, or other whole grain
2 1/2 cups grated cheese of your choice

Step by Step Instructions
  1. Saute the mushroom and onion together with the lemon juice in a little butter.
  2. Separately saute the cauliflower with the garlic, basil, salt, and pepper.
  3. Combine both sautes and remaining ingredients in a baking dish and bake, covered, a half hour at 350 degrees.