A can of cheese soup gives me a head start on this dish. It takes 10 minutes to fix and disappears as soon as I serve it.—Edna Shaffer, Beulah, Michigan
- 1 medium head cauliflower (1-1/2 pounds)
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1/8 teaspoon salt
- 1/4 teaspoon paprika
- Break cauliflower into florets or leave whole; place in Dutch oven or large saucepan. Add 1 in. of water. Cover and steam until tender, 7-10 minutes for florets or 15-20 minutes for the whole head. Meanwhile, heat soup and salt; serve over cauliflower. Sprinkle with paprika. Yield: 4-6 servings.
Originally published as Cheesy Cauliflower in Quick Cooking January/February 1999, p20
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