Mexiflower

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
10 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

Add to Grocery List

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

How to Make Mexiflower

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

Printable Recipe Card

About Mexiflower

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




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