1 lg. fresh cauliflower
1/4 c. milk
1 c. grated or shredded carrots
1 1/2 tsp. dry basil
1 can (10 3/4 oz.) cream of onion soup
1 c. grated sharp cheese
1 tbsp. parsley, minced
1 sm. can biscuits, cut in quarters

Break cauliflower into flowerettes. Steam until crisp tender. Mix soup, milk, cheese, carrots, parsley and basil. Place cauliflower in a 7 x 11 inch baking dish and pour sauce over the cauliflower. Place biscuit pieces around edge of dish. Bake at 350 degrees for 15 minutes or until biscuits are brown. (Works nicely with broccoli, also.)