"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cauliflower, Green Bean and Tomato Gratin Recipe

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This recipe for Cauliflower, Green Bean and Tomato Gratin, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grodzicki, Linda
Added: Thursday, August 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 oz) bag frozen cauliflower florets
1/2 c dried whole grain breadcrumbs
2 c. (1/2 of 14oz bag) frozen Italian green beans (or green beans or sugar snap peas)
1/3 c. grated Pecorino Romano cheese
2 c. cherry tomatoes, rinsed and steamed
1 Tbs extra virgin olive oil
1 clove garlic, grated or crushed

Directions:
Directions:
-Preheat oven to 400F. Coat 13" X 9" baking dish with olive oil spray.
- In a large saucepan, bring 1 cup water to a boil; add cauliflower and beans then cook for 3 minutes and drain. Distribute cauliflower, beans and tomatoes evenly in prepared dish.
- In a small bowl , combine breadcrumbs, cheese, oil and garlic. Stir with a fork until blended. Sprinkle mixture evenly over veggies
-Bake until crumbs are golden brown, ~20 minutes.

Personal Notes:
Personal Notes:
This recipe come from Prevention Magazine. Sept. 2005.
Per serving: 90cal, 5g pro, 12g carb, 3.5g fat, 5mg chol., 4g fiber, 110mg sodium

 

 

 

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