for mothers & mothers-to-be
               in rome, italy		  
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Cauliflower and Lentils
Serves 6

Contributed by Lynn Apple.

Ingredients

500 grams of white mushrooms,sliced
1 large onion,chopped
1 large head of cauliflower, broken into bite size flower pieces
4 cloves garlic, crushed
12 fresh basil leaves chopped
Salt & pepper to taste
3 cups cooked brown rice or cooked short pasta of your choice, I use brown rice or whole wheat pasta. You can do cook this step ahead of time.
500 grams of a flavorful hard cheese (for example cheddar), grated
2 cans of cooked lentils, rinsed well
The juice from 2 lemons
butter for sauté



Method

In a large frying pan sauté the garlic until golden, add the cauliflower and continue until it is nice & brown. Put the cauliflower in a large casserole dish (13x9). Now sauté the mushrooms & onions with the lemon juice& basil until they are savory. Mix this in with the cauliflower. Add the lentils & the rice and mix everything completely. Season with salt & pepper to your taste. Sprinkle the grated cheese over this entire mixture and bake at 180°C (350°F) for 30 minutes or until all is golden, melted & bubbly.