1 med. cauliflower, separated
1 can cream of mushroom soup
1/4 c. shredded Cheddar cheese
1 c. Bisquick
1/4 c. butter

Heat enough water to cook cauliflower and 1/4 teaspoon salt. Bring to boil. Cook until tender, about 10 minutes. Drain. Place in round casserole. Heat oven to 400 degrees. Beat soup and milk together until smooth. Pour over cauliflower. Sprinkle with cheese. Mix Bisquick with butter until crumbly. Sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes (2 (10 ounce) packages frozen cauliflower can be used - broccoli also may be used).