2 (10 oz.) pkgs. frozen cauliflower
1 (10 3/4 oz.) can condensed cream of onion soup
1 c. shredded Cheddar cheese
1/2 c. shredded carrots
1/4 c. milk
1 tbsp. snipped parsley
1/2 tsp. dried basil, crushed
1/2 (8 oz.) pkg. flaky dinner rolls

Cook cauliflower according to package directions just until tender; drain well. Halve any large pieces. Arrange cauliflower in a 1 1/2 quart casserole. Combine soup, Cheddar cheese, carrot, milk, parsley, basil, and dash of pepper. Pour over cooked cauliflower. Cover and refrigerate for 3 to 24 hours.

Before serving: Bake, uncovered, in 350 degree oven for 25 minutes. Separate dinner rolls. Snip each into quarters; arrange around edges of baking dish. Bake 20 to 25 minutes more or until rolls are golden. Makes 8 servings.