| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 (10-ounce) package frozen cauliflower florets (recommended: Pictsweet)
- 1 (10.75-ounce) can condensed Cheddar cheese soup (recommended: Campbell’s)
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/2 cup Mexican style shredded cheese (recommended: Kraft)
- 2 tablespoons grated Parmesan (recommended: Di Giorno)
- 2 tablespoons Italian style bread crumbs (recommended: Progresso)
- 1 teaspoon extra-virgin olive oil
Instructions
- Preheat the broiler.
- In a microwave-safe casserole dish, stir to combine cauliflower, soup, cayenne pepper, salt and shredded cheese. Cover with plastic wrap and microwave on high setting for 6 minutes.
- In a small bowl, combine grated Parmesan, bread crumbs, and olive oil. Remove cauliflower from microwave and remove plastic wrap. Spoon bread crumb mixture over cauliflower and broil for 1 to 2 minutes until top is golden brown. Serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 164 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 27 mg |
| Sodium | 492 mg |
Reviews
Everything about this recipe was wrong.
The use of the Campbell’s cheese soup was horrible. It was too salty and tasted wretched. I would recommend using 1 to 1 and 1/4 cups of shredded cheddare cheese.
Sandras recipes are easy and simple, however, she is the most wastefull cook on any TV show I have watched. She never scrapes out a can, bowl or pot. A third of whatever goes into the trash or sink. I feel sorry for the people who have to clean up after her.
Easy and delicious – IF you like cauliflower. And I do. So I made it just for me. But changed a few things because I didn’t have everything that was called for in the recipe. Used Borsin cheese with herbs and sauteed shallots (it was in the refrig). Didn’t have the soup. Did the topping with plain breadcrumbs flavored with Italian seasoning, garlic powder and paprika, romano and parmesan cheese. Added the olive oil. Put onto the cauliflower and sprinkled nutmeg. GOOD. I can’t stand it when people review recipes and wonder why theirs didn’t turn out to their liking – recipes are a GUIDE. Read the recipe, get the idea and then make your own. then you won’t have to keep looking up the recipe every time you want to make it.
Made this for our semi-edible blog (http://semi-edible.blogspot.com/). Liz hated it, I thought it was okay despite tasting extremely processed and despite parts that remained cold. We did NOT add the extra salt required because the canned soup was more than enough. Would not make this. Make a roux, add milk and cheese and you will have a much much better sauce than a can of soup….and it takes 5 minutes.
This is a super simple recipe and absolutely delicious. The only thing I changed was adding a full cup of cheese – just because I love cheese. I would recommend this recipe to anyone.
Once again, if you alter a recipe with your own additions you can not fault the recipe. I am so glad that I tried this recipe in spite of the reviews. i followed it exactly and it is very tasty and simple. The cayenne pepper itself gave it such a kick that you would not be calling this one bland. Easy…Simple…Delish!!!
You will need to doctor up this recipe to get better flavor. You also have to cook the cauliflower in the microwave longer than she suggests. If we try this again, I will add less soup and more shredded cheese. Think about using the Campbell’s pepper jack soup. We did not add the topping – it’s OK without.
I should have read the reviews before making it. If you use fresh cauliflower definitely cook prior to adding cheese soup. I was disappointed because it didn’t taste any different than when I have made up “cheesy cauliflower”. I could have made this without wasting the time to read a recipe. It wasn’t bad – just blah and tasted like cheese soup mixed in with cauliflower.
This recipe is okay if you make a few improvements. The first time I made it, it just tasted like hot babyfood mush, but my kids liked it. So I made it again, but only used 1/2 of the cheese soup, added more real shredded cheese (cheddar instead of mexican mix), and used real cauliflower (boil for about 5 minutes or steam). These changes made a world of difference, so now I consider it edible!