Cauliflower with Shrimp Sauce

Directions

1. Trim leaves and stems from cauliflower. Break into florets. Steam florets in a large kettle with a tight fitting lid. Cook gently, about 40 minutes, until tender.
2. Drain cauliflower and drizzle with lemon juice. Set aside and keep warm.
3. Meanwhile, mix cream of shrimp soup, cream and tomato juice in a saucepan. Heat to boiling, stirring frequently.
4. Arrange cauliflower on a serving dish and pour sauce over florets.