Cauliflower and Mushroom Bake
Description: Delight in a scrumptious Cauliflower and Mushroom Bake that effortlessly combines tender cauliflower with savory mushrooms, fresh basil, and a creamy cheese blend. Perfect for brunch or a quick dinner, this dish is a wonderful addition to your recipe collection.
Ingredients:
- 1 head of cauliflower, cut into florets
- 1/4 cup butter
- 3 garlic cloves, minced
- 1 tablespoon fresh basil, chopped
- 1 cup mushrooms, sliced
- 1 onion, diced
- 1 green pepper, chopped
- 1 cup cooked rice
- 1/2 cup Parmesan cheese, grated
- 1/2 cup cheddar cheese, shredded
Instructions:
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Begin by sautéing the cauliflower florets in 2 tablespoons of butter. Add minced garlic, fresh basil, and season with salt and pepper. Cook until the cauliflower is tender and slightly golden. Set aside.
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In a separate skillet, melt the remaining butter and sauté the mushrooms, diced onions, and chopped green pepper until they are soft and fragrant.
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Combine the sautéed cauliflower mixture with the cooked mushrooms, onions, and peppers. Gently fold in the cooked rice until everything is well mixed.
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Transfer the combined mixture into a large baking dish that has been generously buttered.
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Sprinkle the grated Parmesan cheese and shredded cheddar cheese evenly over the top of the mixture.
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Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 30 minutes.
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After 30 minutes, remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
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Let the dish cool slightly before serving. Enjoy this comforting bake as a hearty side or a delightful main course.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Nutritional Information per Serving:
- Calories: 552.3
- Fat: 23.3g
- Saturated Fat: 14g
- Cholesterol: 63.5mg
- Sodium: 726.6mg
- Carbohydrates: 63.3g
- Fiber: 8.3g
- Sugar: 10.4g
- Protein: 26.5g
Keywords: Rice, Cauliflower, Vegetable, Brunch, < 60 Mins, Oven, Stove Top
