|Cauliflower head||1 Large|
|Water||1⁄2 Cup (8 tbs)|
|Onion||1⁄4 Cup (4 tbs), finely chopped|
|Whole tomatoes||2 , cut into wedges|
|Crushed thyme||1⁄8 Teaspoon|
|Sharp cheddar cheese spread||1 Cup (16 tbs)|
Cook cauliflower with water in 2 quart covered casserole 6 minutes on high or until barely tender.
Remove cauliflower and place zucchini, onion, butter in casserole.
Heat, uncovered, on high for 2 minutes on high or until vegetables are tender.
Add cauliflower, cheese, and tomatoes to zucchini mixture, mix in salt and thyme.
Heat covered on high 4 minutes or until tomatoes are tender.