4 cups cauliflower florets (largely diced)
1 can 98% fat free cream of mushroom soup
1/2 cup 1% milk
1/4 cup evaporated skim milk
1/2 cup fat free shredded cheddar cheese
1/2 cup 2% sharp cheddar cheese
Steam cauliflower in a large saucepan for 6 minutes.
In a medium saucepan add soup and both milks.
Stir while cooking bringing to a boil.
Reduce to simmer.
Add cheese stirring until melted.
Add cauliflower.
Stir until blended well and heated through.
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