Cauliflower-Potato
Bake
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1 medium yellow potato, peeled and cut into bite-size pieces
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1 medium red bell pepper, seeded and chopped
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2 cups cauliflower, cut into bite-size pieces
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1 tablespoon extra virgin olive oil or canola oil
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1 clove garlic, pressed
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1/4 teaspoon onion powder
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1/2 teaspoon salt, optional
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1/2 teaspoon pepper
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2 tablespoons fat-free milk
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1/4 cup Parmesan cheese
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2 tablespoons Italian parsley, minced
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Preheat oven to 400oF. Spray a 9-inch baking dish with nonstick vegetable spray.
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In medium bowl, toss potato, red pepper and cauliflower with oil, garlic, onion power, salt (if using) and pepper. Transfer vegetables to baking dish.
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Drizzle milk evenly over top. Sprinkle with cheese.
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Cover tightly with foil and bake for 30-40 minutes, or until vegetables are tender.
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If desired, brown cheese by placing dish under broiler for 30 seconds, watching carefully. Garnish with parsley and serve hot.
Yields 6 servings.
| Nutrition Facts Servings per recipe: 6 ................. |
| Amount Per Serving |
| Calories 68.......................... Calories from fat 27 |
| ............................................................
%
Daily Value Total Fat 3g............................ 81 5 5% .........Saturated Fat 1g 5% Cholesterol 3mg.....3 1% Sodium 255mg........ 11% Carbohydrate 7g............ 2% ............Dietary Fiber 2g........ 13 7% Protein 3g..........Vi 6% Vitamin A: 25%..... Vitamin C: 98% Folacin: 7% Calcium: 7%......... Iron: 3% Potassium: 8% |
Source: American Institute for Cancer Research at http://www.aicr.org
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu