Cauliflower and Rice Casserole

1 head cauliflower; cut into florets
juice of 1 lemon
3 cloves garlic, crushed and chopped
3 cups cooked brown rice
1/4 teaspoon each basil & white pepper
1 1/2 cups nonfat sour cream
1 large onion, chopped
2 small cans chopped green chiles
2 cups grated low fat cheddar cheese
1 pound mushrooms

In skillet, add garlic, cauliflower, basil & pepper; saute until tender, about 20 minutes.

In another skillet, add juice of lemon, mushrooms & onions; saute until tender.

Combine all ingredients in bowl; mix well. Spoon into baking dish.

Cover & bake at 350F for 30 minutes. Serves 6.