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:
★★★★★ 1 vote
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

Step-By-Step

1Cook cauliflower until tender crisp, toss with butter cover and keep warm

2In a sauce pan put the soup and rotel in, add cream cheese and stir until cream cheese melts, add milk garlic.

3Stir in seasonings.

4Pour sauce over cauliflower, sprinkle doritoes over.

5Serve immediately

About this Recipe

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