This cauliflower mushroom gratin is a healthy, vegetarian dinner that is easy to prepare and packed full of nutrition and protein!
I haven't posted nearly enough savory recipes lately.
One would think all I do is eat single serve chocolate cakes!
I admit, I do like my cake, but I also make and eat my fair share of veggie-based dinners.
My favorite nightly meals revolve around vegetables and a grain of some sort, usually rice. Sometimes chicken is the protein, sometimes eggs, and more often than not, cheese is involved!
Back at my most allergic, brown rice was a huge staple in my diet and still is. I love the chewy grain and am a pro at making it fluffy.
I've often joked that this blog should have been named 'Fire and Rice' for my eternal love of the stuff.
Rice is also something that agrees with everyone's allergies, so it's a must have for our family.
This meal combines my adored food with cauliflower, mushrooms, green peas, eggs, and cheese for a filling and delicious meatless meal.
This meal pleases everyone around here, I'm happy to report. That doesn't happen often, let me tell you.
My mushroom-hating daughters will even overlook them (a bit) when I serve this dish. What kid can resist anything that's cheesy, I ask?
Cauliflower Mushroom Gratin
Ingredients
- 2 T olive oil divided
- ½ cup yellow onion chopped
- 3 garlic cloves minced
- 8 ounces crimini mushrooms chopped
- 1 small head cauliflower chopped into small florets
- 1 teaspoon dried basil
- ¾ cup frozen green peas rinsed and drained
- juice 1 lemon
- 3 cups cooked long-grain brown rice
- 3 Tablespoons fresh parsley chopped
- 2 eggs
- 2 ½ cups cheddar cheese grated
Instructions
- Preheat the oven to 350 degrees.
- Heat one tablespoon of oil in a skillet.
- Add in onion along with a bit of salt and pepper.
- Saute 2-3 minutes.
- Add in mushrooms and basil.
- Cook until mushrooms have softened and released some of their liquid (3-5 minutes).
- Remove the mushroom mixture and deposit it onto a plate.
- Set aside.
- Heat the other tablespoon of oil in the same pan.
- Add in the garlic and cauliflower.
- Cook until cauliflower has softened (8-10 minutes).
- Add back the mushroom mixture along with the green peas, lemon juice, cooked rice, and parsley.
- Mix and heat just until everything is warmed.
- Oil or butter an 8 x 8 inch baking dish.
- Lightly beat the eggs in a large bowl.
- Temper them by adding in a small spoonful of the cooked veggie/rice mix, beating continuously as you do so. This is to prevent the eggs from scrambling upon coming in contact with heat.
- Once tempered, add in the rice/veggie mix and two cups of cheese.
- Stir until cheese is evenly distributed.
- Pour the contents into the oiled baking dish.
- Top with the remaining 1/2 cup of cheese.
- Cover the gratin with aluminum foil.
- Bake 30 minutes.
- Uncover and bake another five minutes.
- Cool, slice, and serve!
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Claudia
This looks good, ive got a cauliflower hot cheese problem. Seriously when you have tried it theres no going back to cauliflower cheese this might just be the sloution.
Lauren
Haha, thanks Claudia! I have a cheese problem myself, so I can relate. 🙂 I hope you like this if you try it!
stella mae
Do you have a vegan alternate for cream cheese? I really enjoy your recipes and articles.
Lauren
I'm sorry, I don't!
Sammi
Is it wrong that I really want to add chicken to this? As much as I want to think I will be filled up and satisfied...I just don't do vegetarian meals often. I am usually craving animal protein with them. lol Fabulous recipe, girl!
Lauren
Not wrong at all Sammi, I've actually done that myself, and it's great! With the cheese and the eggs, I just felt it didn't need it. 🙂
Kim
I'm a big rice fan too, this looks delicious!
Cindy
I cut down the amount of cheese and subbed pepper jack. Delish!
Cindy
I cut the cheese by half and used pepper jack (had it on hand). Delish!