Cauliflower with Cheese and Chili
- 1/4 cup ricotta cheese
- 2 tbs evaporated milk
- 2 cups cauliflower florets
- kosher salt and black pepper to taste
- 1-2 tsp chili powder
- In a bowl, stir together the cheese and milk.
- Place cauliflower on a steamer rack over simmering water, cover and steam for 5-8 minutes until crisp-tender.
- Season to taste with salt and pepper.
- Place in a serving bowl, then stir in the cheese mixture.
- Sprinkle liberally with chili powder.