Crunchy-Topped Scalloped Cauliflower
- Preheat oven to 400°F (200°C). Place cauliflower heads, core-side down, on cutting board. Slice downward into ½-inch (1 cm) thick slices. Cook cauliflower in large pot of boiling salted water for 8 minutes until fork tender. Drain well and arrange in greased 13- x 9-inch (3 L) baking dish.
- Meanwhile, heat oil over medium heat in large non-stick skillet. Cook onions, stirring occasionally, until softened, about 5 minutes. Add garlic, all but ¼ tsp (1 mL) of the thyme, salt and pepper (optional). Cook, stirring, for 1 minute. Add soup, milk and Dijon mustard to pan. Bring to simmer, stirring often. Pour soup mixture over cauliflower. Cover with foil.
- Bake for 30 minutes. Uncover, sprinkle evenly with cheese and cracker crumbs. Bake until golden and bubbly, about 20 minutes. Sprinkle with remaining thyme.
To make this ahead, prepare first two steps of recipe as directed. Refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to first bake time.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
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