> 1 (16 oz) bag frozen cauliflower florets
> 1 (10.5 oz can canned cream of celery soup
> 1/2 cup milk
> 1 tsp garlic powder
> 1/2 cup shredded cheddar cheese
> 1/4 cup panko bread crumbs
> 1 tsp olive oil
> 2 tbsp grated Parmesan cheese
Preheat oven to 400 F. Lightly spray or grease a 9 x 9 casserole dish.
Mix together the celery soup with the milk, garlic powder and shredded cheddar cheese in a large bowl. Toss in the cauliflower and mix well. Pour into the greased baking dish.
Mix together the bread crumbs with the olive oil and parmesan cheese. Sprinkle over top of the cauliflower.
Bake for 20-25 minutes or until crumbs are golden brown and edges are bubbly.