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Ingredients Jump to Instructions ↓

  1. 1 medium head cauliflower (1-1/2 pounds)

  2. 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

  3. 1/8 teaspoon salt

  4. 1/4 teaspoon paprika

Instructions Jump to Ingredients ↑

  1. 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.

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