Artichoke-Cauliflower Gratin

• 2 tsp olive oil
• 1 large onion thinly sliced
• 2 garlic cloves, thinly sliced
• ¼ tsp salt
• 2 TBSP plain dried breadcrumbs
• 2 TBSP chopped fresh parsley
• 1 tsp chopped fresh thyme
• 2 cups cauliflower florets
• 2 (9-oz) packages frozen artichoke hearts, thawed
• 2 TBSP grated parmesan cheese
  

1. Preheat oven to 400. Spray 7 x 11 inch baking dish with nonstick spray
2. Heat oil in large nonstick skillet over medium heat. Add onion, garlic, and salt. Cook, stirring occasionally until onion is tender, about 8 minutes. Stir in breadcrumbs, parsley and thyme.
3. Bring medium saucepan of water to boil. Add cauliflower and cook until just tender, about 5 minutes. Drain.
4. Place artichokes and cauliflower in prepared baking dish. (May also add 1 cup cherry tomatoes at this time) Top with onion mixture, sprinkle with Parmesan. Bake until hot and topping is lightly browned, about 30 minu

Serves 6
Weight Watchers Points Plus = 2 Points