This is my adapted version of a wonderful casserole or stovetop dish that I found long ago in my older version of The New Moosewood Cookbook (Mollie Katzen's Classic Cooking). It's been a longtime favorite, and it's very adaptable. Broccoli or green beans can replace the cauliflower, pasta or another grain can stand in for the rice....
3 cups cooked brown rice (1 1/2 cups uncooked in 3 cups water)
1 lb. sliced mushrooms
1 large onion, chopped
1 tablespoon butter or margarine
2 tablespoons lemon juice
1 large head cauliflower, broken into same-size pieces
1 tablespoon oil
3 cloves (1 1/2 teaspoons) crushed garlic
1 teaspoon dried basil or 1 tablespoon fresh or frozen basil
salt and pepper
2 1/2 cups grated cheese of your choice
1 ) Begin cooking rice.
2 ) Saute mushrooms and onion in butter until soft and delicious. Add the lemon juice and stir a bit. Dump into bowl.
3 ) Saute cauliflower in oil with garlic and basil until nearly tender. Salt and pepper as you wish. Dump into the bowl with the mushrooms.
4 ) Add the rice when it is done.
5 ) Add the cheese and mix well. Taste for seasonings.
6 ) Either bake at 350 for 30 minutes OR heat on the stove for about 10 minutes or until hot.
Serve with a salad and bread. A chocolate dessert wouldn't hurt either!