Cauliflower Marranca

5 servings  

• 1 cup raw millet
• 1 1/2 cups water
• 2 Tablespoons margarine, separated
• 2 cups chopped onions
• 1 pound sliced mushroom
•    fresh ground black pepper
• 1 teaspoon salt
• 1 teaspoon basil
• 1 large head cauliflower, in flowerettes
• 3 cloves minced garlic
• 2 Tablespoons fresh lemon juice
• 1 1/2 cups shredded lowfat monterey
     jack and lowfat cheddar cheese
•    paprika, to taste

Precook Millet: Bring water to a boil by itself first. Then add 1 Tablespoon margarine and sprinkle in the millet.Stir briefly, and partially cover. Turn heat to low.

Cook the millet for 15 to 20 minutes only!!! Stir with a fork halfway through cooking and again at the end. This time, it is desireable that the trapped steam escape, otherwise it will keep cooking the millet even after it is removed from the direct heat. So fluff it with a fork, A LOT, after it is cooked, and leave it uncovered. This is the best deterrent to mushiness. Add salt after it is cooked

Preheat oven to 350° and spray cooking oil into a 9X13-inch pan.

Saute mushrooms & onion in margarine in a large pot for 5 minutes. Add garlic, basil, salt, pepper and cauliflower to pan and cook 10 minutes. Remove from heat and add all other ingredients. Mix well and pour into prepared pan. Dust with Paprika.

Bake 1/2 hour at 350°.

Bon appetit!