Ideals Farmhouse Cookbook, p. 18
1 head cauliflower
½ t. salt
2 T. butter
1 clove garlic, crushed
1 10-oz. can condensed tomato soup
½ c. grated American cheese
1 T. chopped parsley
Place cauliflower in a large kettle.
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| The recipe didn't SAY to cut them into florets, but that seemed like an appropriate move. |
Add salted water to cover bottom of the pan. Simmer over low heat for about 20 to 30 minutes, or until tender. Melt butter in a saucepan. Saute garlic until lightly browned. Add soup and cheese; heat, stirring occasionally, over low heat until cheese is melted.
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| Such a nice creamy sauce! |
Pour sauce over cauliflower; sprinkle with parsley.
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| Pops, doesn't it? |
My Rating: 4/5 "This is damn good cauliflower. The sauce is a real treat, and the visual presentation is appealing as well. I could have made a meal out of this alone it was so nice, but obvs it's going to be better suited as a side."
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