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Cauliflower Marranca


Oil for the pan
1.5 t salt
1.5 C quinoa
2.5 C water
.5 t cumin
1 T chopped marjoram, basil, oregano, or whatever fresh herb you have on hand
1T butter or oil
3 medium cloves garlic, minced
2 to 3 T lemon juice
2 C chopped onion
.5 lb or less mushrooms sliced
1 to 2 cups grate cheese
black pepper to taste
paprika for the top


  1. Preheat oven to 350 F, Oil a 9 x 13-inch pan.
  2. Place the quinoa, water, and cumin in a small saucepan. Bring to a boil, cover, and simmer until tender (15 to 20 minutes).
  3. Transfer to a large bowl, and fluff with a fork to let steam escape.
  4. Melt butter or heat oil in a large skillet.
  5. Add onion, mushrooms, pepper, salt, and herbs, and sauté for about 5 minutes – until the onions soften.
  6. Add cauliflower and garlic, and sauté about 10 minutes more – until cauliflower is tender.
  7. Add lemon juice.
  8. Stir the sautéed vegetables into the quinoa, along with the cheese, and mix well.
  9. Spread into the prepared pan, dust with paprika, and bake for 30 minutes.