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!