Spinach Pasta With Creamy Cauliflower Cheese Sauce

• 1 large cauliflower, each florette cut in half
• 10 ounces campbell's broccoli cheese soup
• 10 ounces Campbell's Cream of Mushroom Soup
• 12 ounces evaporated milk
• 1 tablespoon dried onion, crushed
• 12 teaspoon garlic, minced (I use the kind in a jar for this)
• 12 teaspoon black pepper
• 4 ounces cream cheese
• 4 ounces sour cream
• 1 cup cheese, shredded (I use cheddar or jack mix or Mexican mix)
• 12 teaspoon oregano (I sometimes use 1 tsp if it doesn't smell very strong)
• 2 tablespoons parsley, chopped
• 16 ounces spinach linguine
• 12 cup parmesan cheese, to serve

1. Boil cauliflower florettes until just barely tender.
2. Do not overcook!
3. Meanwhile, combine everthing except pasta and parmesan cheese in a large bowl.
4. Drain cooked cauliflower and add to mixture in bowl.
5. Fold in gently.
6. Don't break up cauliflower pieces.
7. Place mixture in a 9x13 greased casserole.
8. Bake for 15-20 minutes at 350 degrees.
9. While cauliflower is baking, cook spinach linguine noodles until just done.
10. Drain.
11. Pour cooked cauliflower sauce over pasta and serve with a little parmesan cheese sprinkled over it.

cauliflower, broccoli cheese soup, mushroom soup, milk, onion, garlic, black pepper, cream cheese, sour cream, cheese, oregano, parsley, linguine, parmesan cheese

Taken from www.food.com/recipe/spinach-pasta-with-creamy-cauliflower-cheese-sauce-317090 (may not work)