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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Adapted from a recipe by SamDee . You can make it vegetarian by substituting cream of mushroom soup instead of cream of chicken. Ingredients:
1 large head cauliflower, broken into small florets (about 2 1/2 to 3 lb) |
1 (10 3/4 ounce) can low-fat condensed cream of chicken soup |
3/4 cup low-fat mayonnaise |
1/4 cup skim milk |
2 teaspoons curry powder |
6 saltines, crushed |
Directions:
1. Preheat oven to 350°F (175°C).
2. Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
3. In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Sprinkle crushed saltines over cauliflower.
4. Bake in preheated oven for 30 minutes.
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