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.
