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