1 head cauliflower
1 can cream of mushroom soup
1 tsp. Dijon mustard
3 tbsp. very sharp cheddar cheese, grated
1/2 soup can light cream
Italian-flavored breadcrumbs or crushed potato chips
Steam cauliflower until tender. In a saucepan, mix together mushroom soup, mustard, and light cream. Add cheese and melt. Roughly chop cauliflower and place in casserole dish; pour soup mixture over the top and cover with foil. Bake 35 to 40 minutes
in a 350°F oven. Remove foil and top with breadcrumbs or crushed potato chips. Bake for 10 minutes more.