Serves: 6
Total Calories: 50
Have 10-12 briquets ready. Put the cauliflower and broccoli florets in a Dutch Oven and stir to mix them. Add 3/4 of the cooking liquid and set over the briquets for 8-10 minutes or until you notice steam escaping. While you’re waiting for them to steam, thin the cheese soup with your remaining liquid. Once the vegetables begin to steam remove the lid and pour in the cheese soup. Sprinkle with coarse ground pepper to taste. You shouldn’t need any salt as the store bought soup usually has plenty.
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Vegetables in Camp
This Cauliflower And Broccoli With Pepper Cheese Sauce recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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