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  1. #1
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    Default Cauliflower-Potato Bake

    Cauliflower-Potato Bake

    Olive oil cooking spray
    2 cups cauliflower florets
    1 medium Russet potato
    1 medium red pepper, seeded and thinly sliced
    Salt and ground pepper, preferably white
    1/2 Tbsp. dried garlic flakes
    1 Tbsp. dried onion flakes, granules or powder
    Salt and freshly ground black pepper, to taste
    3/4 cup reduced-fat (2%) milk (about)
    1/4 cup Parmesan cheese
    Paprika

    Preheat oven to 350 degrees. Coat the inside a 9-inch baking dish
    with the cooking spray and put aside.

    Cut each cauliflower floret into half, lengthwise. Peel the potato,
    cut it in half, then cut each half into halves. Slice each quarter
    into slices that are about twice as thick as the cauliflower slices.

    Cover the bottom of the baking dish with one layer of the potatoes.
    Sprinkle with salt and pepper. Spray lightly with the oil spray. Add
    one layer of the cauliflower on top. Sprinkle with salt and pepper.
    Spray lightly with the oil spray. Arrange about half of the pepper
    slices on top of the cauliflower.

    Repeat this process until all the potato, cauliflower and bell pepper
    is used. Sprinkle top with the garlic and onion flakes. Spray evenly
    with the oil spray. Carefully pour the milk along one side of the
    pan, so as to not disturb the vegetables. Sprinkle with cheese.


    Bake 45-50 minutes or until the potatoes and cauliflower are tender,
    testing with a fork or the tip of a small knife. About half-way
    through the baking, sprinkle top with paprika. If top of casserole
    begins to turn dark brown, cover the pan lightly with a piece of foil.

    Remove the dish from the oven and cool 5-10 minutes on a rack.
    Garnish with more paprika if desired and serve hot as a side dish.

    Makes 6 servings. Per serving: 105 calories, 6 g. total fat (2 g.
    saturated fat), 9 g. carbohydrates, 5 g. protein, 3 g. dietary fiber,
    114 mg. sodium.

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