Recipe for Cauliflower Potato Bake featured on KARD TV-14's Louisiana Living segment, Farm to Table, December 18, 2018. Demonstrated by Cathy Agan, Area Nutrition Agent, LSU AgCenter.
1 medium potato, peeled and cut into bite-size pieces
1 medium red pepper, seeded and chopped
2 cups cauliflower florets, cut into bite-size pieces
1 tablespoon extra-virgin olive oil
½ teaspoon garlic powder
¼ teaspoon onion powder
Salt to taste
Black pepper to taste
2 tablespoons skim milk
¼ cup Parmesan cheese
2 tablespoons minced parsley for garnish (optional)
Preheat oven to 400 degrees F. Spray a 9-inch baking dish with cooking spray and set aside. In a medium bowl, toss potato, red pepper, and cauliflower with oil, garlic powder, and onion powder. Add salt and pepper to taste. Transfer vegetables to prepared baking dish. Drizzle milk evenly over the top. Sprinkle with cheese. Cover tightly with foil and bake for 30 to 40 minutes or until vegetables are tender.
Yields: 4 servings
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