Cheesy Cauliflower Mushroom Gratin
A healthy, vegetarian dinner that is easy to prepare and packed full of nutrition and protein!
. olive oil
small yellow onion
small head cauliflower
, chopped into small florets
. dried basil
. green peas
juice 1 lemon
. cooked long-grain brown rice
. fresh parsley
. cheddar cheese
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.
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!
Fat: 16.3 g Carbs: 54.7 g Sugar: 2.7 g Protein: 15.9 g; WW SmartPoints: 14; Nutrition facts based on using two tablespoons lemon juice.