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
Total TimePrep/Total Time: 20 min.
- 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.
Nutrition Facts3/4 cup: 61 calories, 3g fat (1g saturated fat), 6mg cholesterol, 467mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 4g protein.
Originally published as Cheesy Cauliflower in Quick Cooking January/February 1999
Mar 2, 2018
I make cauliflower and cheese pretty often but I had never tried using cheddar cheese soup. It was very easy, quick and delicious! I think it would be good with nacho cheese soup for a little added zip!