Prep time
17 MIN
Total time
37 MIN
Passing on the potatoes? Fresh cauliflower, Campbell’s Condensed Cream of Cauliflower Soup and cheese create a creamy side dish that even the most diehard tater fan will adore.



  1. Pour water into large saucepan or Dutch oven fitted with steamer basket. Arrange cauliflower in basket. Cover and steam over medium heat 12 minutes, or until tender when pierced.
  2. Reserve ¼ cup of the Parmesan and set aside. Spoon half of the hot cauliflower into food processor. (If your food processor is small, add in smaller batches.) Add half each of the soup, cream cheese, remaining Parmesan, onion salt and pepper. Cover vent with tea towel and puree until smooth, scraping down sides of bowl occasionally. Scrape into greased 8-inch (1.5 qt) casserole dish. Repeat with remaining ingredients, stirring to combine. (Make-ahead: Let cool. Cover and refrigerate for up to 1 day. Add 30 minutes to baking time, covered with foil; uncover and continue as directed.)
  3. Sprinkle with remaining Parmesan cheese. Bake in 425°F (220°C) oven until heated through and light

Recipe Tips

Stir in 2 tablespoons chopped fresh parsley before baking.
Substitute the Parmesan with old Cheddar, Asiago, Romano or your favourite aged cheese.

Recipe Made With

Campbell's® Condensed Cream of Cauliflower Soup

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