4-Ingredient Cauliflower Cheese Recipe

4-Ingredient Cauliflower Cheese Recipe
Cauliflower hasn’t always been a popular vegetable, but lately it is all the rage, and everybody seems to love it. It’s good cooked or raw, and it’s widely used for gluten-free pizza crusts. Cauliflower is great in side dishes, vegetable medleys, and casseroles, and the following 4-Ingredient Cauliflower Cheese is a quick and delicious way to prepare it. Because the cauliflower is a bit watery when cooked, no other liquid is needed to transform the soup and cheese into a delicious creamy sauce.

This yummy, cheesy side dish goes well with grilled meats, poultry, or fish, as well as pot roast or roast chicken. It’s good enough to serve as a side dish at holiday dinners.
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Although fresh cauliflower is best for this dish, it’s okay to use frozen; just omit the microwave cooking since frozen is already partially cooked. You can also make this with half broccoli and half cauliflower or a frozen vegetable medley.

8 Servings

1 head cauliflower, broken into florets

1 10 3/4 ounce can condensed cream of mushroom soup
2 cups shredded cheddar cheese, divided

1/2 cup dry bread crumbs

  1. Preheat oven to 350°.
  2. Place the cauliflower in a 2-3 quart glass baking dish.
  3. Add 1 cup water, cover, and microwave 5 minutes.
  4. Drain well.
  5. Mix the soup and 1 cup of the shredded cheese; mix with the cauliflower.
  6. Sprinkle with the cheese, then the breadcrumbs.
  7. Bake 35-40 minutes or until bubbly.


Amount Per Serving
Calories 190 Calories from Fat 114
Percent Total Calories From: Fat 60% Protein 20% Carb. 21%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 7 g
Cholesterol 30 mg
Sodium 537 mg
Total Carbohydrate 10 g
Dietary Fiber 0 g
Sugars 0 g
Protein 9 g

Vitamin A 6% Vitamin C 51% Calcium 0% Iron 5%





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Content copyright © 2022 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.