Contributed by Anne Castle Burgess
Ingredients:
-
4 oz. grated cheddar cheese
-
2-10 oz. packages frozen cauliflower
-
2 cans cream of celery soup
-
2 cups milk
-
parsley
Method:
-
Cook cauliflower in 1 cup water until done.
-
Remove about 1 cup cauliflower florets, set aside for garnish.
-
Add cream of celery soup, milk, and cheese to remaining cauliflower.
-
Cook over medium heat until begins to boil.
-
Blend all in 2 cup batches until there are no large chunks, replace in pan.
-
Add reserved cauliflower, heat through.
-
Garnish with parsley.
Advertisements
