Mexiflower

Jane Whittaker

By
@janenov46

orginaly baked it in sauce, now just use the cheese sauce as just that, just a cheese sauce to go on top.


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Rating:

Comments:

Serves:

8

Prep:

10 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 lb
bunch cauliflower pound or less
10 3/4 can(s)
cheddar cheese soup
10 oz
can rotel brand tomatoes and chilis
6 oz
cream cheese
1/4 tsp
crushed red pepper
1/4 c
milk
1 tsp
minced garlic from jar
1/4 tsp
salt
1 Tbsp
lime juice
1/4 tsp
crushed red pepper
1/2 tsp
cumin
1/2 tsp
chili powder
1 tsp
minced garlic from jar
1/4 c
crushed corn chips, or doritoes, any flavor

Directions Step-By-Step

1
Cook cauliflower until tender crisp, toss with butter cover and keep warm
2
In a sauce pan put the soup and rotel in, add cream cheese and stir until cream cheese melts, add milk garlic.
3
Stir in seasonings.
4
Pour sauce over cauliflower, sprinkle doritoes over.
5
Serve immediately

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tag: Quick & Easy