I was looking for a recipe to use up my cherry tomatoes and fresh herbs from my garden....and this one hit the spot! Husband LOVED them too! Next time I will use garlic sea salt OR garlic salt w/parsley for more flavor. I definitely think adding garlic in some form would make this even more delicious! Use extra salt, and definitely drizzle marinade over top instead of serving alongside the dish. I am going to make this all the time now!

Reviewed On: Sep. 13, 2009

This needs more flavor. I would definitely recommend a decent amount of garlic in any form, additional salt & pepper, and parsley...? It was ok, but nothing great. I followed the directions to a T, and after checking it at 40 min., the bread on top was dark and only minutes from burning, so I had to top it with foil. I then had to turn the heat up to 375º to complete the cooking, because it was still wet and runny in the center. I wouldn't make this again, however to those of you who wish to try it, I would suggest an oven temp. at least 350º, and also be sure to foil it for half the baking time. And if you like garlic, definitely add it! :)

Reviewed On: Sep. 5, 2009

Wow....this is seriously yummy! This recipe is a keeper! I added chopped red onions, salt/pepper and garlic powder to the mayo. Then before serving, topped with fresh chopped chives and parsley from my garden. Also, I used real bacon bits and used freshly grated parmesan! I made a second batch and used shredded yellow extra sharp cheese, and used white sweet onion instead of the red....sensational!! I am amazed and shocked that cauliflower can taste so good prepared this way! Note: Save drained dressing for another use. Also, very important.....reserve a few TBS. of the dressing to add to mayo! It adds a special zesty kick!! Adding minced garlic from a jar makes this extra super delicious for you garlic lovers!! And you can marinate this for as long as you like! Two-Three days is perfect! The base for this cauliflower would make a perfect pasta salad!

Reviewed On: Sep. 1, 2009