Cauliflower And Brussels Sprouts

1. 1

   Break the cauliflower into flowerets and cook, uncovered with the lemon juice in a small amount of boiling water for 5 minutes.

2. 2

   Then, cover it, and continue cooking until just tender.

3. 3

   Drain the vegetables.

4. 4

   Arrange cauliflowerets, brussel sprouts, and tomato slices in a shallow casserole dish.

5. 5

   Sprinkle with thyme, salt, and white pepper.

6. 6

   Spoon the condensed soup on top and sprinkle with crumbs.

7. 7

   Bake at 350 degrees until bubbly and heated through.

8. 8

   (app. 25 minutes?) Serves 6.

* Per serving · 4 servings · Values may vary.

No additional tips available.