vegan cauliflower marranca recipe

Vegan Cauliflower Marranca Recipe

Cauliflower marranca is basically a cauliflower, mushroom and brown rice bake. My mum had this when we visited a vegetarian cafe earlier in the week, and while I didn’t order it myself as it was topped with dairy cheese, I did sneak a spoonful of my mum’s from underneath that didn’t have cheese on so I could taste test it to work out a way to make a vegan version at home. Ricey stodgy goodness is a serious weakness of mine!

It was gorgeously garlicky and herby, with a lovely crunch to the top and oozy ricey deliciousness underneath. In the absence of the cheese added to traditional recipes, I added the veg stock to stop the dish drying out which worked perfectly well and keeps the dish nice and healthy too. You can of course add vegan cheese to this if you like too though.

You simply cook up the brown rice, mix with the sauteed veggies, pour over some stock and cook in the oven for 40 mins to brown. Much easier than a risotto with the constant stirring and attention it needs (which is hard at the moment with a 2 and a 3 year old who inevitably have some kind of disaster while I’m cooking dinner every night!). A great recipe to make if you cook up an extra bunch of rice with a meal the night before, as you then just need to cook the veggies and bung it in the oven.

This was gorgeous with a mixture of salad, but would be equally lovely as a warming winter dish with some steamed greens. I’m definitely going to add this to our rotation of regular meals now!

L x

cauliflower rice bake

Vegan Cauliflower Marranca Recipe


  • 250g brown rice
  • Glug of olive oil
  • 3 cloves of garlic, crushed
  • 1 onion, finely chopped
  • About 6-8 mushrooms, sliced
  • 3/4 of a teaspoon each salt and black pepper
  • 2 scant teaspoons dried Italian herbs (or 1 tsp each of basil and oregano)
  • 1 large cauliflower split into florets (or half broccoli, half cauliflower)
  • 3 tablespoons of lemon juice
  • 3 tablespoons nutritional yeast (or a 1-1.5 cups of vegan cheese)
  • 1 cup of vegetable stock


  1. Cook the brown rice according to packet instructions. Drain and set aside.
  2. Add a glug of olive to a large frying pan over a medium heat and add the onions and garlic. Fry for 2-3 minutes until slightly softened.
  3. Add the mushrooms and cauliflower (and broccoli if using). Season with the herbs and salt and pepper. 
  4. Cook for around 7/8 minutes, stirring regularly, until the mushrooms are cooked through and the cauliflower and broccoli are no longer hard.
  5. Mix the vegetables into the rice, squeeze over the lemon juice and add the vegetable stock. Stir well, mixing in the nutritional yeast and most of the cheese if using (you can save a bit of cheese to sprinkle on top too).
  6. Tip the whole lot into a suitably sized casserole dish, and cook for around 40 mins at 175*C, until lovely and golden on top.
  7. Enjoy with a lovely fresh salad. 
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