2 (10 oz.) pkg. frozen cauliflower
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 can (about 2 oz.) mushrooms, drained
1/2 tbsp. dried basil
Dash of pepper
1/4 c. grated Parmesan cheese
1/2 tbsp. paprika

Cook cauliflower according to directions. Drain well. In 2 quart casserole dish, combine soup, mushrooms, basil and pepper. Carefully stir in cauliflower. Sprinkle with cheese and paprika. Bake uncovered at 375 degrees for 25 minutes or until heated through. (58 calories per serving.)