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    You are in: Home / Recipes / Cauliflower and Brussels Sprouts Recipe
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    Cauliflower and Brussels Sprouts

    Cauliflower and Brussels Sprouts. Photo by Bec

    1/1 Photo of Cauliflower and Brussels Sprouts

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Bec's Note:

    This recipe was my Grandma's. This was made for a Christmas side dish every year. It has always been a favorite of my mom's. I hope you enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

    Ratings & Reviews:

    • on April 11, 2010

      45

      I ended up using frozen califlower and brussels sprouts and cooking them according to the package directions.. then put them in the casserole dish and followed the recipe from there. I Liked the combo of the veggies with the cheese and thyme. Very good Thanks for posting. Made this for a Bargain Basement Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cauliflower and Brussels Sprouts

    Serving Size: 1 (230 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 121.3
     
    Calories from Fat 40
    33%
    Total Fat 4.4 g
    6%
    Saturated Fat 2.6 g
    13%
    Cholesterol 10.8 mg
    3%
    Sodium 620.2 mg
    25%
    Total Carbohydrate 16.7 g
    5%
    Dietary Fiber 4.4 g
    17%
    Sugars 4.6 g
    18%
    Protein 5.8 g
    11%

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