Cauliflower-Potato Bake

Olive oil cooking spray
2 cups cauliflower florets
1 medium sweet potato
1 medium red pepper, seeded and thinly sliced
Salt and ground pepper, preferably white
1/2 Tbsp. dried garlic flakes
1 Tbsp. dried onion flakes, granules or powder
Salt and freshly ground black pepper, to taste
3/4 cup reduced-fat (2%) milk (about) or soy milk
1/4 cup Parmesan cheese or reduced fat Parmesan
Paprika

Preheat oven to 350 degrees. Then coat the inside a 9-inch baking dish with the cooking spray and put aside.

Cut each cauliflower floret into half,and then lengthwise. Peel the potato, cut it in half, then cut each half into halves. Slice each quarter into slices that are about twice as thick as the cauliflower slices.

Cover the bottom of the baking dish with one layer of the potatoes. Sprinkle with salt and pepper. Spray lightly with the oil spray. Continue layering Sprinkle with salt and pepper. Spray lightly with the oil spray. Arrange about half of the pepper slices on top of the cauliflower.

Repeat the process until all the potato, cauliflower and bell peppers is used. Sprinkle top with the garlic and onion flakes. Spray evenly with the oil spray. Carefully pour the milk along one side of the pan. Sprinkle with cheese.

Bake 45-50 minutes or until the potatoes and cauliflower are tender, testing with a fork or the tip of a small knife. About half-way through the baking, sprinkle top with paprika. If top of casserole begins to turn dark brown, cover the pan lightly with a piece of foil.

Remove the dish from the oven and cool 5-10 minutes on a rack. Garnish with more paprika if desired and serve hot as a side dish.

Makes 6 servings. Per serving: 105 calories, 6 g. total fat (2 g. saturated fat), 9 g. carbohydrates, 5 g. protein, 3 g. dietary fiber, 114 mg. sodium.