The other night I was wondering what to do with a big head of cauliflower. I flipped through the Moosewood Cookwood and found this awesome recipe. I changed it a bit to incorporate the block of pepper jack cheese.
1 cup long-grain brown rice
2 cups water
2 cups mushrooms, fresh -- sliced
1 large yellow onion -- finely chopped
2 tbsp olive oil
1 whole lemon
1 large head of cauliflower -- cut florets & stems
1/2 cup chicken or vegetable broth
1 teaspoon dried basil
2 garlic cloves -- crushed
1/2 teaspoon salt and pepper -- to taste
2 cups pepper jack cheese -- shredded
Combine rice with water in a rice steamer. Let steam for 45 minutes or until rice is cooked.
While rice is cooking, in a large skillet over medium heat saute mushrooms and onions in olive oil and juice of one lemon. Set aside.
Heat another large skillet with one tablespoon of olive oil over medium heat. Add garlic and cook for 1 minute, then add cauliflower and basil. As it heats up, add broth and stir quickly until broth is absorbed. Add salt and black pepper to taste. Saute for about 8 minutes or until cauliflower softens.
Combine cauliflower with cooked rice and onion/mushroom mixture in a 9 x 13 casserole dish, mixing thoroughly. Layer entire top evenly with pepper jack cheese.Bake covered at 350 degrees for 30 minutes - until cheese melts. Remove cover and bake 5 - 10 minutes more until cheese browns slightly. Serve immediately.