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Every oven has a mind of its own. If topping starts to get brown too quickly, cover dish with aluminum foil until last 5 minutes of baking.
We enjoy this veggie dish in place of potatoes on occasion. Also, we like to add red, orange and yellow baby salad peppers to the dish before adding the soup mixture. Colorful and more veggies.
1 medium head cauliflower
1 can low-sodium celery or mushroom soup
1/2 cup 2-percent milk
3/4 cup low-fat sharp cheddar cheese, grated
1/2 cup bread crumbs, homemade croutons or canned fried onions
Preheat oven to 350 degrees.
Wash head of cauliflower, separate cauliflower in florets, using full head. Place cauliflower in sprayed 10x6x2-inch baking dish.
Blend soup, milk, grated cheese in medium bowl; immediately pour mixture over cauliflower, trying to cover each floret.
Top with choice of bread crumbs, croutons or canned onions.
Bake uncovered for 30 minutes. Serves 4.
Kay B. Schriefer, Moline