Easy Creamed Cauliflower

1 head cauliflower, cut into florets

1 (10.75 ounce) can condensed cream of chicken soup

1 cup mayonnaise

1 tablespoon lemon juice

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, recover, and steam until just tender, 2 to 6 minutes depending on thickness.

Cook and stir cream of chicken soup, mayonnaise, and lemon juice in a skillet over medium-high heat until heated through, about 10 minutes. Place cauliflower on a large plate and pour sauce over before serving.