Sunday, February 8, 2009

Cauliflower Marranca

Adapted from the Moosewood Cookbook

Cook one cup brown rice, stir in one tsp. of salt and 2 T. butter (makes about 3 cups cooked rice)

Saute one large chopped onion in olive oil until soft.

Add one large head cauliflower, separated into florets. Saute with the juice of one lemon, 3 cloves crushed garlic, one tsp. dried basil, salt and pepper.

Stir together sauteed cauliflower/onion, brown rice, and two-and-a-half cups of grated sharp cheddar cheese. Pour into buttered casserole dish, and bake, covered for a half hour at 350 degrees.

Good additions include fresh basil or a few tablespoons of pesto

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