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

  • 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

  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

Printable Recipe Card

About Mexiflower

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



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