• 2 tsp olive oil
  • 1 large onion thinly sliced
  • 2 garlic cloves, thinly sliced
  • ΒΌ tsp salt
  • 2 TBSP plain dried breadcrumbs
  • 2 TBSP chopped fresh parsley
  • 1 tsp chopped fresh thyme
  • 2 cups cauliflower florets
  • 2 (9-oz) packages frozen artichoke hearts, thawed
  • 2 TBSP grated parmesan cheese
  1. Preheat oven to 400. Spray 7 x 11 inch baking dish with nonstick spray
  2. Heat oil in large nonstick skillet over medium heat. Add onion, garlic, and salt. Cook, stirring occasionally until onion is tender, about 8 minutes. Stir in breadcrumbs, parsley and thyme.
  3. Bring medium saucepan of water to boil. Add cauliflower and cook until just tender, about 5 minutes. Drain.
  4. Place artichokes and cauliflower in prepared baking dish. (May also add 1 cup cherry tomatoes at this time) Top with onion mixture, sprinkle with Parmesan. Bake until hot and topping is lightly browned, about 30 minu

Serves 6
Weight Watchers Points Plus = 2 Points

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