Crunchy-Topped Scalloped Cauliflower

2 heads cauliflower (2 lb/ 908 g each), cored

1 tbsp (15 mL) canola oil

1 large onion, thinly sliced

3 cloves garlic, minced

1 tbsp (15 mL) fresh thyme leaves (or ½ tsp dried thyme)

1/2 tsp (3 mL) salt

1/2 tsp (3 mL) ground pepper (optional)

1 can (284 mL) CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

1 1/4 cups (310 mL) 1% milk

1 tbsp (15 mL) Dijon-style mustard

1 cup (250 mL) shredded light Cheddar cheese

1/4 cup (60 mL) crushed whole wheat crackers

2 heads cauliflower (2 lb/ 908 g each), cored

1 tbsp (15 mL) canola oil

1 large onion, thinly sliced

3 cloves garlic, minced

1 tbsp (15 mL) fresh thyme leaves (or ½ tsp dried thyme)

1/2 tsp (3 mL) salt

1/2 tsp (3 mL) ground pepper (optional)

1 can (284 mL) CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

1 1/4 cups (310 mL) 1% milk

1 tbsp (15 mL) Dijon-style mustard

1 cup (250 mL) shredded light Cheddar cheese

1/4 cup (60 mL) crushed whole wheat crackers