CAULIFLOWER POTATO BAKE

4 Oct

1 med. yellow or white potato, cut into bite-size pieces

1 med. red pepper, seeded and chopped

2 cups cauliflower florets, cut into bite size pieces

1 Tbsp olive oil

1/2 tsp garlic granules (I used minced garlic)

1/4 tsp onion granules

salt and pepper to taste

2 Tbsp low-fat milk

1/4 cup Parmesan cheese

2 Tbsp minced fresh Italian parsley for garnish

Preheat oven to 400 degrees.  Spray a 9 inch baking dish with Pam.  In medium bowl, toss potato, red pepper and cauliflower with oil and garlic and onion.  Add salt and pepper to taste.  Transfer veggies to prepared baking dish.  Drizzle milk evenly over top.  Sprinkle with cheese.

Cover tightly with foil and bake for 30-40 minutes or until veggies are tender.  If desired, brown cheese by placing dish under broiler  for 30 seconds, watching carefully.  Garnish with parsley and serve hot as side dish.

6 servings.  Per serving:  66 calories, 3g total fat, 8g carb, 3g protein, 2g fiber, 64mg sodium

(I liked this so well I ate 2 servings at a time.  Still only 132 calories!)

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