1 lg. head cauliflower
1 sm. onion, chopped fine
2 tbsp. butter
1 can cream of mushroom soup
1/2 c. milk
1/2 c. shredded American cheese
1/2 tsp. salt
Pepper
1/3 c. slivered almonds
Dash of paprika

Separate cauliflower into flowerets, wash and place in buttered casserole. Cook chopped onion in butter until clear, not browned. Add soup, milk, cheese, salt and pepper. Stir and simmer until cheese is melted. Pour over cauliflower. Sprinkle almonds over top. Add a dash of paprika. Bake about 30 minutes at 350 degrees.