3/4 c. water
3 c. frozen cauliflower cuts
3 oz. pkg. cream cheese, softened
3 tbsp. grated Parmesan cheese
3-4 tbsp. milk
1 tbsp. butter
1 tbsp. chopped fresh parsley or 1 tsp. parsley flakes
1/4 tsp. paprika

In medium saucepan, bring water to a boil. Add cauliflower; return to a boil. Stir; reduce heat. Cover; simmer for 6 to 8 minutes or until cauliflower is crisp-tender. Drain. Place in serving bowl; keep warm.

In small saucepan, combine cream cheese, Parmesan cheese, milk and butter. Stir until smooth and thoroughly heated. Pour sauce over hot cauliflower; sprinkle with parsley and paprika. 6 (1/2 cup) servings.

MICROWAVE DIRECTIONS: In 2 quart microwave safe casserole, place cauliflower and 1/4 cup water; cover. Microwave this on HIGH for 9 to 12 minutes or until crisp-tender, stirring once. Drain. Place in serving bowl; keep warm.

Place butter in 4 cup microwave safe measuring cup. Microwave on HIGH for 15 to 30 seconds or until melted. Stir in cream cheese, Parmesan cheese and milk. Microwave on MEDIUM for 2 to 3 minutes or until smooth and thoroughly heated, stirring once. Serve as directed above.