|
Parsnip and Portobello Casserole Mellow, slightly sweet roasted garlic and onions round out the flavor of cauliflower. Ingredients: 2 teaspoons olive oil 2 medium onions, quartered 5 garlic cloves, halved 4 cups cauliflower florets, about 1-1/2 pounds Cooking spray 1 tablespoon water 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon chopped fresh flatleaf parsley Directions: Preheat oven to 500-degrees. Heat oil in a large skillet over medium heat. Add onions and garlic; cook five minutes or until browned, stirring frequently. Remove from heat. Place onion mixture and cauliflower in a roasting pan coated with cooking spray. Combine water and mustard; pour over vegetable mixture. Toss to coat; sprinkle with salt and pepper. Bake at 500-degrees for 20 minutes or until golden brown, stirring occasionally. Sprinkle with parsley. Recipe makes four servings, 1-cup per serving. Nutritional information per serving: Calories: 94 Fat: 3.1g Saturated fat: 0.4g Protein: 4.5g Carbohydrates: 15.4g Fiber: 5.4g Cholesterol: 0mg Sodium: 408mg
|