Ingredients:

• 1 medium head cauliflower (2 pounds.)
• 1 medium red onion, cut into 8 wedges
• 1 tbsp. lemon juice
• 1 tbsp. olive oil
• 2 large cloves garlic, finely chopped
• 1/2 tsp. coarsely ground pepper
• 1 tbsp. chopped fresh parsley
• 2 tbsp. freshly grated or shredded parmesan cheese
• 2 tbsp. freshly grated or shredded asagio cheese
• 1/4 cup shredded provolone cheese

PREP: 10 mins. COOK: 6 mins. BAKE: 20 mins.

1. Separate cauliflower into flowerets. Heat 1 inch of salted water to boiling in 3-quart saucepan. Add cauliflower, onion and lemon juice. Cover and heat to boiling; reduce heat. Simmer about 6 mins. or until cauliflower is just tender; drain.
2. Heat oven to 425 degrees. Add oil to ungreased square pan, 9x9x2 inches. Stir in garlic and parsley. Heat uncovered in oven for 5 minutes.
3. Spread cauliflower and onion in pan; sprinkle with pepper and cheeses. Bake uncovered about 20 mins. or until cheese is melted and forms a golden brown crust.
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SERVINGS: 5
Nutritional Information PER SERVING:

Calories: 100
Fat: 6g
Sodium: 160mg
Carbs: 9g
Fiber: 3g
Protein: 6g
ECC = 6g
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this recipe was taken from Betty Crocker's Italian Cooking, page 248