ATRICHOKE-CAULIFLOWER GRATIN WW 2 PTS PLUS

By lindab

Ingredients

• 2 TEASPOONS OLIVE OIL
• ^ 1 LARGE ONION, THINLY SLICED
• 2 GARLIC CLOVES, THINLY SLICED
• 1/4 TEASPOON SALT
• 2 TABLESPOONS PLAIN DRIED BREAD CRUMBS
• 2 TABLESPOONS CHOPPED FRESH PARSLEY
• 1 TEASPOON CHOPPED FRESH THYME
• ^ 2 CUPS CAULIFLOWER FLORETS
• ^ 2 9 OUNCE PACKAGES FROZEN ARTICHOKE HEARTS --THAWED
• 2 TABLESPOONS GRATED PARMESAN CHEESE

Details

Servings 6

Preparation

Step 1

1. PREHEAT OVEN TO 400 DEGREES

2. SPRAY 7X11 BAKING DISH WITH NON-STICK SPRAY.

3. HEAT OIL IN LARGE NON-STICK SKILLET OVER MEDIUM HEAT. ADD ONION, GARLIC AND SALT, COOK UNTIL ONION IS TENDER ABOUT 8 MINUTES. ADD A LITTLE WATER TO KEEP FROM BURNING.

4. STIR IN BREAD CRUMBS, PARSLEY AND THYME.

5. MEANWHILE BRING MEDIUM SAUCEPAN OF WATER TO A BOIL. ADD CAULIFLOWER AND COOK UNTIL JUST TENDER ABOUT 5 MINUTES OR TO TASTE. DRAIN ( I LIKE TO STEAM CAULIFLOWER)

6. PLACE ARTICOKES AND CAULIFLOWER IN BAKING DISH.

7. TOP WITH ONION MIXTURE AND SPRINKLE WITH PARMESAN.

8. BAKE UNTIL HOT AND TOP IS LIGHTLY BROWNED. ABOUT 30 MINUTES AT 400 DEGREES.