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.

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%