This Cauliflower Casserole, called Cauliflower Marranca, is from The Moosewood Cookbook. I first discovered this venerable cookbook by Mollie Katzen years ago when I was experimenting with vegetarianism. Back then, the Moosewood Cookbook was a must-have for every vegetarian. I may not have cooked the whole book, but I did cook a lot of recipes from it. Many of them are still favourites today. The book still has a space on my cookbook shelves, and it has a ton of great recipes.
This cauliflower casserole dish is one of those favourites. I haven't made it for ages, and it's been on my mind. And then I came across a beautiful, bright orange cauliflower. And I knew exactly what to make.
Cauliflower Marranca is a simple casserole of cauliflower, mushrooms and millet. I'm using quinoa in place of millet because I have it on hand. You can easily use any other grain. Try barley, faro, or, to keep the recipe gluten-free, buckwheat.
Colourful Cauliflowers
It was delightful to see bright orange and purple cauliflower in a local store. I'm always drawn to beautiful colours in my produce. And these look like giant spring flowers. Like a veggie Easter bouquet. The cauliflowers are gorgeous, and I wanted one of each. I stopped myself, though, because that's a lot of cauliflower to use up. You better believe I'll be going back for a purple one, though.
How Come This Cauliflower is Orange?
These colourful veggies are not genetically modified. Their beautiful colours come from the presence of anthocyanin. Which sounds scary, but it's actually an antioxidant. And antioxidants are a wonderful thing. Not only are these beauties nice to look at, but they pack even more nutrition than white cauliflower. And white cauliflower is no slouch, right? The beta carotene content of the orange cauliflower means 25% more vitamin A. Get more info on coloured cauliflower here: What's the Deal with Orange and Purple Cauliflower?
My orange cauliflower did a lot for the appearance of this dish. As tasty as it is, it wasn't the most appealing visually. Mushrooms add a nice earthiness, too. And the simple flavours of garlic, basil, and lemon really shine. This casserole is a perfect side dish or a vegetarian main. It makes a nice packed lunch, too.
Do you love versatile cauliflower as much as I do? Then you should check out General Tso Cauliflower & Mushrooms, or Buffalo Cauliflower Bites.
Recipe
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Cauliflower Casserole – Cauliflower Marranca
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion diced
- 2 cups sliced cremini mushrooms
- salt & pepper to taste
- 2 tablespoon chopped fresh basil
- 1 cauliflower cut into 1 inch peices
- 1 cup cooked quinoa
- 3 cloves garlic minced
- juice of one lemon
- paprika for garnish
Instructions
- Preheat oven to 350° Grease a 9 x 13" baking pan with cooking spray
- In a large saucepan, heat oil over medium high
- Add onions, mushrooms, salt & pepper and basil. Cook, stirring, until onions are soft.
- Add cauliflower and garlic to the pan and continue cooking for about 10 minutes, until cauliflower is becoming tender
- Add lemon juice and quinoa and stir to combine everything.
- Transfer to prepared pan, spreading evenly.
- Dust with paprika.
- Bake 30 minutes, or until cauliflower is tender.
Notes
Nutrition
Recipe adapted from The Moosewood Cookbook, by Mollie Katzen
Collie
I couldn't find my Moosewood Cookbook, having loaned it out occasionally to my children, but I really wanted this today! Thank you, so much, the recipe was perfect.
Colleen
I'm so glad that you found it, Collie. We love this recipe, too. Thanks so much for commenting!
Dina
Colleen, beautiful as always. I used to have the moosewood cookbook as well. It's one of the cookbooks that has been in print the longest which is interesting as most cookbooks today stay in the sotres for a brief moment before they are gone. I cooked some barley yesterday and wondered what to make with it, I think now I know.
Colleen
Hi Dina, thanks for stopping by! I love that cookbook. I know it was published in the 70's so yes, that's a long time in print. Sadly, I lost my original, 1977 version, given to me by a friend, in our house fire. But I now have the 2000 version, and many of the same recipes are there, as well as the hand lettered, homey style, which is so charming. And I didn't realize that the Moosewood Cookbook is in the James Beard Cookbook Hall of Fame.
Karin MacKenzie
Hi Colleen! I want to make this for dinner tonight, but am just wondering how much quinoa to use? I can't find it on the recipe. Love your site and recipes! It is a go to for me when I need inspiration ?
Colleen
Karin, thank you so much for bringing this to my attention. How did I leave that out? I've fixed the recipe, thanks to you, and 1 cup of cooked quinoa is how much to use. I hope that I have replied in time for dinner. 🙂 Thank you so much for your kind words, they mean the world to me!
Denise @Urbnspice
I do not own that cookbook (surprisingly), - this dish sounds wonderful. My Chef at work used to call that particular colour Cheddar cauliflower. It does look like the cheese is already adorning it, doesn't it?
Colleen
Hi Denise, I have heard it called that as well. And it does look like it has cheese!
Cathy
What a beautiful dish! I love that the colour has added nutrients and isn't achieved through genetic modification. I also appreciate that you've used quinoa instead of millet, which makes it gluten-free, and that you've shown that it can work without cheese. Have a great weekend!
Colleen
Thank you Cathy! It's delicious without cheese, and I didn't want anything to hide that glorious colour 🙂
Eyecandypopper
I had never heard of this dish or the cookbook, but this sounds simple and wonderfully flavourful! Cauliflower is a great versatile vegetable to use with spices. Great warming dish to eat when the temperature is still cold outside!
Colleen
Hi Gabby. I think it was first published in the 1970's. It's a classic, and worth checking out. And I agree about cauliflower; I love it.
Elaine @Flavour and Savour
I had forgotten about that Moosewood Cookbook! It used to be a standard. Like you, I love finding different veggies to inspire. This looks like a dish my family would love. Thanks!
Colleen
Hi Elaine. The Moosewood Cookbook still lives on my cookbook shelf. It's like an old friend. 🙂 This recipe is yummy. Thanks for commenting and have a great weekend!