Cauliflower And Brussels Sprouts

• 1 head cauliflower
• 1 teaspoon lemon juice
• 1/2 lb Brussels sprout, about 2 to 3 cups
• 2 tomatoes, sliced (ripe)
• 1/4 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 (10 ounce) can condensed cheddar cheese soup
• 2 tablespoons buttered breadcrumbs

1. Break the cauliflower into flowerets and cook, uncovered with the lemon juice in a small amount of boiling water for 5 minutes.
2. Then, cover it, and continue cooking until just tender.
3. Drain the vegetables.
4. Arrange cauliflowerets, brussel sprouts, and tomato slices in a shallow casserole dish.
5. Sprinkle with thyme, salt, and white pepper.
6. Spoon the condensed soup on top and sprinkle with crumbs.
7. Bake at 350 degrees until bubbly and heated through.
8. (app. 25 minutes?) Serves 6.

cauliflower, lemon juice, brussels, tomatoes, thyme, salt, white pepper, cheddar cheese, buttered breadcrumbs

Taken from www.food.com/recipe/cauliflower-and-brussels-sprouts-80037 (may not work)