Easy Cheesy Cauliflower
|99% fat free condensed cream of mushroom soup with 1/3 less salt||10 4⁄5 Ounce (1 can)|
|Evaporated skim milk||1⁄3 Cup (4.8 tbs)|
|Fat free cheddar cheese||2 Ounce, finely grated or shredded (1/2 cup)|
|Reduced fat sharp cheddar cheese||2 Ounce, finely shredded (1/2 cup)|
In a large saucepan with a tight-fitting lid, bring about 1" of water to a boil.
Place the cauliflower in a steamer basket and set the basket in the saucepan, making sure the basket sits above the water.
Cover the saucepan and steam for 6 to 8 minutes or until crisp-tender.
Meanwhile, in a medium saucepan stir together the condensed soup and milk.
Cook and stir until bubbly.
Add the fat-free cheese; cook and stir until melted.
Then stir in the reduced-fat cheese.
Add the cauliflower.
Gently toss until coated and heated through.