CROCKPOT CAULIFLOWER AND CHEESE

By JJCR

Ingredients

• 1 HEAD CAULIFLOWER CUT INTO FLORETS
• 1 CAN CONDENSED CHEDDAR SOUP
• 1 (5 OZ. ) CAN EVAPORATED MILK
• 1/2 TEA SALT
• 1/2 TEA PEPPER
• 1/2 TEA. PAPRIKA
• 1/4 CUP FINELY DICED ONION
• 2 CUPS SHREDDED CHEDDAR

Preparation

Step 1

1. GREASE THE INSIDE OF A 3-4 QT CROCK POT

2. PLACE CAULIFLOWER FLORETS IN CROCK POT

3. IN A MED. SAUCEPAN, COMBINE REMAINING INGREDIENT. HEAT OVER MED. HEAT, STIRRING CONSTANTLY, UNTIL CHEESE IS MELTED.

4. POUR SAUCE OVER CAULIFLOWER

5. COVER CROCK POT AND COOK ON LOW FOR 3-3 1/2 HOURS, DEPENDING ON HOW TENDER YOU WANT THE CAULIFLOWER.