mexiflower

Name: Mexiflower
Prep time: 10 min
Cook time: 1 h
Yield: 8
Cuisine: Southwestern
Ingredients: 1 pound(s) bunch cauliflower pound or less; 10 3/4 can(s) cheddar cheese soup; 10 ounce(s) can rotel brand tomatoes and chilis; 6 ounce(s) cream cheese; 1/4 teaspoon(s) crushed red pepper; 1/4 cup(s) milk; 1 teaspoon(s) minced garlic from jar; 1/4 teaspoon(s) salt; 1 tablespoon(s) lime juice; 1/4 teaspoon(s) crushed red pepper; 1/2 teaspoon(s) cumin; 1/2 teaspoon(s) chili powder; 1 teaspoon(s) minced garlic from jar; 1/4 cup(s) crushed corn chips, or doritoes, any flavor

(1 RATING)

45 Pinches 1 Photo

Jane Whittaker

Massena (now in FL), NY

Updated on Nov 3, 2010

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

Rate

prep time 10 Min

cook time 1 Hr

method Stove Top

yield 8 serving(s)

Ingredients

1 pound bunch cauliflower pound or less
10 3/4 cans cheddar cheese soup
10 ounces can rotel brand tomatoes and chilis
6 ounces cream cheese
1/4 teaspoon crushed red pepper
1/4 cup milk
1 teaspoon minced garlic from jar
1/4 teaspoon salt
1 tablespoon lime juice
1/4 teaspoon crushed red pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon minced garlic from jar
1/4 cup crushed corn chips, or doritoes, any flavor

How To Make mexiflower

Step 1

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

Step 2

In a sauce pan put the soup and rotel in, add cream cheese and stir until cream cheese melts, add milk garlic.
Step 3

Stir in seasonings.
Step 4

Pour sauce over cauliflower, sprinkle doritoes over.
Step 5

Serve immediately
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