Cauliflower Mushroom Marranca
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4.75 from 4 votes

Cauliflower Mushroom Marranca

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Vegan
Servings: 8
Calories: 236kcal
Author: Susan Voisin

Ingredients

  • 1 1/2 cups raw millet
  • 2 1/2 cups water
  • 2 cups chopped onions
  • 1 pound sliced mushrooms
  • freshly ground black pepper
  • 2 teaspoons basil
  • 1 large cauliflower cut into 1-inch flowerets
  • 1 1/2 teaspoons salt
  • 3 cloves minced garlic
  • 1 tablespoon fresh lemon juice
  • paprika to taste

Sauce (blend all ingredients well):

  • 1 cup water
  • 1/3 cup nutritional yeast
  • 1 1/2 tablespoons cornstarch
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1 tablespoon light miso
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dry mustard

Instructions

  • Place the millet and 2 1/2 cups water into a saucepan. Bring to a boil, cover, and simmer until tender, about 15 to 20 minutes. Remove from heat and fluff with a fork.
  • While the millet is cooking, heat 2 tbsp. water in a large, deep skillet. Add onions, mushrooms, pepper, and basil and sauté for about 3 minutes, until the onions soften. Add the cauliflower, salt, and garlic and cook, covered, stirring frequently for about 5 more minutes. The cauliflower should be approaching tenderness but not completely cooked. Add 1 tbsp. lemon juice.
  • Mix the millet into the cauliflower, along with the prepared sauce. Press the mixture into an oiled (or sprayed) 9 x 13-inch pan, sprinkle paprika on top, and bake at 350 F for about 20 minutes, until hot but not dry. Cut into rectangles and serve.

Nutrition

Serving: 1serving | Calories: 236kcal | Carbohydrates: 44.2g | Protein: 12.3g | Fat: 2.5g | Sodium: 632.3mg | Fiber: 7.3g | Sugar: 5.4g