Ingredients
1 head cauliflower, cut into florets
1 can condensed cheddar soup
1 (5 ounce) can evaporated milk
½ teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
¼ cup finely diced onion
2 cups shredded cheddar
Preparation
Grease the inside of a 3 to 4-quart crock pot. Place cauliflower florets in crock pot. In a medium saucepan, combine remaining ingredients. Heat over medium heat, stirring constantly, until cheese is melted. Pour sauce over cauliflower. Cover crock pot and cook on low for 3 to 3½ hours, depending on how tender you want the cauliflower. Notes Note: Do not use extra-sharp cheddar cheese. It is too acidic and can turn grainy.
