Nell B. Nichols

Cauliflower with Shrimp Sauce

Preparation info
  • Makes

    4 to 6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Shrimp sauce and toasted almonds enhance this hostess special

Ingredients

  • 1 head cauliflower
  • 1 can condensed cream of shrimp soup
  • ½ c

Method

  • Separate cauliflower into flowerets. Cook in boiling salted water until tender; drain.
  • Meanwhile, blend together soup, sour cream, salt and pepper in saucepan. Heat, but do not boil.
  • Place cauliflower in serving bowl. Top with shrimp sauce, then toasted almonds.