Ingredients for Cauliflower And Brussels Sprouts
- 1 medium head cauliflower
- 1 tablespoon lemon juice
- 1 pound fresh Brussels sprouts
- 1 cup sliced fresh tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup bread crumbs
- 1 cup water
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How to Make Cauliflower And Brussels Sprouts
- Preheat oven to 350°F (175°C).
- Break 1 medium head of cauliflower into florets.
- In a medium saucepan, bring 1 cup of water and 1 tablespoon of lemon juice to a boil. Add cauliflower florets and cook uncovered for 5 minutes.
- Cover the saucepan and continue cooking until the cauliflower is tender-crisp, about 5-7 more minutes.
- Meanwhile, trim and halve 1 pound of Brussels sprouts.
- Drain the cauliflower and set aside.
- In a shallow casserole dish (approximately 9x13 inches), arrange the cauliflower florets, Brussels sprout halves, and 1 cup of sliced fresh tomatoes.
- Sprinkle with 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper.
- Pour 1 (10.75 ounce) can of condensed cream of mushroom soup evenly over the vegetables.
- Sprinkle 1/2 cup of bread crumbs over the top.
- Bake for 20-25 minutes, or until bubbly and heated through, and the breadcrumbs are golden brown.
- Let stand for 5 minutes before serving. Serves 6.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
18g
Fat
13g
Carbs
5g
