|Plain yogurt||8 Ounce (At Room Temperature)|
|Cream of shrimp soup||10 3⁄4 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Cauliflower head||1 Medium, cut into flowerets cooked and drained|
|Chopped pecans||1⁄4 Cup (4 tbs)|
Preheat oven to 350Â°.
Stir yogurt in a bowl until creamy; fold in soup.
Stir in milk and flour.
Driz-zle butter into mixture, stirring constantly.
Ar-range cauliflowerets in buttered 21/2-quart cas-serole.
Pour mixture over cauliflower; sprinkle with pecans.
Bake 25 minutes.