I’ve always been a big fan of Mollie Katzen’s Enchanted Broccoli Forest, both the cookbook and the recipe itself. But what if you happen to have cauliflower instead? It’s not an Enchanted Cauliflower Forest, since cauliflower is shorter and more like shrubs. So I came up with this alternative, which uses pesto to really jazz up the flavors.
1 large head of cauliflower, cut into flowerets and lightly steamed or boiled until tender-crisp
4 C cooked rice, brown or white
1 T butter
2 medium onions, chopped
2 cloves garlic, minced
1/2 t salt
1 T dill
1/2 t white pepper
dash cayenne pepper
1-1/2 C grated monterey jack cheese
3 T pesto
2 T olive oil
Saute the onion and garlic in the butter until soft and add the salt, dill, and peppers. In a small bowl, beat the eggs and combine with the cheese. Stir the cheese mixture and the sauteed mixture into the rice.
Grease an 8x8x2-inch pan. Spread the rice mixture on the bottom, patting it down firmly. Poke the stems of the cauliflower down into the rice with the flower part sticking up — this is the “garden” part. Thin the pesto with olive oil and drizzle over top of the cauliflower. Cover with foil and bake for 30 minutes at 325 F.