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