Cauliflower is a good substitution for many of the carbs that are so prevalent at Thanksgiving dinner. This recipe is true comfort food. It is filling but not as heavy as stuffing or mashed potatoes. This is an old recipe from around the early 70s. It is served often on my family’ holiday dinner table. It was easy to lighten. I use the low fat, low sodium cream soup and fat free or low fat mayo or Miracle Whip. The substitutions do not alter the quality at all. Enjoy!
1 can low fat, low sodium cream of mushroom soup
1/4 cup of fat free or low fat mayonnaise or Miracle Whip
1 small onion finely diced
1 cup grated cheddar cheese
Pinch of garlic salt
1 head of cauliflower or
2 pkgs. frozen cauliflower
1/4 cup bread crumbs
2 Tbsp. melted butter
Mix soup, Miracle Whip, onion, cheese and garlic salt. Cook cauliflower until tender. Pour soup mixture over cauliflower. Pour into a casserole. Combine bread crumbs and melted butter. Sprinkle over casserole. Bake for 20 minutes in a 350º oven.