1 cup grated sharp cheddar (I used mild, but I think sharp would have given it a boost of flavor)
1 Tbsp lemon juice (I used concentrate, but fresh would be best)
1/2 tsp black pepper
Salt and pepper to taste
1. Place cauliflower and peppers in the slow cooker.
2. Mix the Shirley J soup base with 1 1/2 cups water in a saucepan. Bring to a simmer. Add in the cheese, lemon juice and pepper and whisk until smooth. (If you’re using the cheddar cheese soup just add the cheese, lemon juice and pepper into it and pour it over the cauliflower).
3. Pour over the cauliflower. Cover and cook on LOW for 3-4 hours. Add in desired amount of bacon bits and salt and pepper to taste.
If you’re not a cauliflower fan you might just be turned into one after trying this side. The cheese and bacon just might outweigh any health benefits but hey let’s not let that get us down. Very yummy flavor. Next time I may add a tablespoon of tapioca to thicken things up a bit more. 4 stars.