Cauliflower Marranca (Mollie Katzen)

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A simple cauliflower-mushroom-millet casserole.
Yield: 4 to 6 servings
oil for the pan
1 1/2 c raw millet
2 1/2 c water
1 Tbsp butter
2 c chopped onion
1 lb mushrooms, sliced
black pepper, to taste
1 1/2 tsp salt
1 tsp basil
1 large head of cauliflower, cut into 1-inch pieces (or smaller)
3 garlic cloves, minced
2-3 Tbsp lemon juice
grated cheese, optional
paprika, for the top
1. Preheat oven to 350.  Oil a 9x13 inch baking pan.
2. Place the millet and water in a small saucepan.  Bring to a boil, cover, and simmer until tender (15 to 20 minutes).  Transfer to a large bowl and fluff with a fork to let steam escape.
3. Melt butter in a large skillet.  Add onion, mushrooms, pepper, salt, and basil, and saute about 5 minutes - until the onions soften.  Add cauliflower and garlic, and saute about 10 minutes more - until the cauliflower is tender.  Add lemon juice.
4. Stir the sauteed veggies into the millet, along with the optional cheese, and mix well.  Spread into the prepared pan, dust with paprika, and bake for 30 minutes.


Member since Jan 2010

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