Ingredients
1 medium head cauliflower (1-1/2 pounds)1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted1/8 teaspoon salt1/4 teaspoon paprika
Preparation
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.
