Mexican Velveeta Cauliflower

Look, I love Velveeta.  I’m not even trying to hide it.  I would walk down the street with the Velveeta block in my hand nibbling on it if society would not frown upon that.  Instead, I will sit at my desk and eat it.  I love everything about it.   I love it cubed.   I love Velveeta macaroni and cheese (it’s the best). If you don’t like Velveeta I’m not sure if we can really be friends (just kidding, sort of).  I also love cauliflower, it’s yummy and good for you!  I bought some cauliflower a few days ago and planned to make cauliflower soup but today I was craving cauliflower and cheese, so that’s what I made for dinner. I know cauliflower is good for you, but this recipe probably wouldn’t be considered healthy so just a warning.   This was a big hit, as soon as Matthew tasted it he said “Write this recipe down!”.  Calm down man.
I love this recipe on a cold night, or just a “cheer me up” meal. It’s very delicious and quick to make.  It also only needs a few ingredients!

Ingredients:
1 head cauliflower
1 block of Velveeta (16 oz)
1 15 oz can of diced tomatoes
1 4 oz can of diced green chiles

Directions:
Steam your cauliflower for a few minutes until it’s tender but still has a crunch.
Cube your Velveeta.  Take one cube and just eat it.
Put Velveeta, diced tomatoes, chiles in a small pot over medium low heat.
Keep stirring until it’s melted completely.
Pour over steamed cauliflower.
Enjoy!

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Full walk through behind the cut.

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Cut your cauliflower head up.  Isn’t cauliflower beautiful?
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Steam it.  When it’s ready, drain it, then put back in a pot and put a lid on it.  This will keep it warm.
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Here’s your Velveeta block.   Man it’s lovely.   I dare you not to eat some of it right now.  Not only did I eat it, but Matthew cried for a piece too.  It has that effect on a person, it will bring you to your knees!
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Cube it up, put it in a pot/sauce pan.
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Your other 2 ingredients.  This is basically Rotel Mexican tomatoes, but I can’t find them sometimes, so I just make my own.
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Mix them together.
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Add it in with your cheese.  It should be on medium low heat.
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Keep stirring, it will take a bit…
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But it will start to melt…
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And when it does, it’s a beauty! Take a taste.. a few of them.. I’m not telling anyone.
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Put your cauliflower in a nice dish.  It should still be warm.
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Then start to put your cheese mixture on top.  It’s up to you if you want to do a little…
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Or all of it.  I like to put my heart into things 100% so I opted for full calories.
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The smell is great.  Look at how pretty those tomatoes are.
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When you eat it, the tomatoes and chiles stick to the cauliflower so you get a taste of everything.
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Also you might want to it with a fork.  Or use your hands.  Again, I’m not telling anyone.
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Serve it as a side dish (I made it with steak).
You can alternatively not use cauliflower at all and just make the cheese/tomatoes/chiles as a great cheese sauce dip.  I bet you would be a hit at parties.

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