Cauliflower and Artichoke Gratin

I used to think "brown" or "beige" food didn't belong on my blog, but I've since realized that while it may not be photogenic, if it tastes wonderful, it belongs. This side dish was simple to put together and with a little tweaking (like adding some ooey, gooey cheese) could have served as a main course.

Serves 6 (2 PP per serving)
2 tsp olive oil
1 large onion, thinly sliced
2 garlic cloves, thinly sliced
1/4 tsp salt
2 tsp plain dried bread crumbs
2 tbs chopped fresh parsley
1 tsp chopped fresh thyme
2 cups cauliflower florets
2 (9oz) pkgs frozen artichoke hearts, thawed
2 tbs grated parmesan cheese

Preheat oven to 400 degrees. Spray 7 X 11 inch baking dish with nonstick spray. Heat oil in a large skillet over medium heat. Add onion,, garlic, and salt. Cook, stirring occasionally, until onion is tender, about 8 minutes. Stir in bread crumbs, parsley, and thyme. Meanwhile, bring medium saucepan of water to boil. Add cauliflower and cook until just tender, about 5 minutes. Drain. Place artichokes and cauliflower in prepared baking dish. Top with onion mixture; sprinkle with parmesan cheese. Bake until hot and topping is lightly browned, about 30 minutes.
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TASTE NOTES
I really loved the combination of cauliflower and artichokes and the onion and bread crumb topping created both a wonderful texture as well as a sweet note. I ate the leftovers just warmed through (instead of hot) and liked it even more. Next time, I am going to try adding some shredded fontina and running it under the broiler to brown.