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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

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.