Reviewed: Nov. 9, 2009

Not impressed. Basically it was just cauliflower with bread crumbs. My family won't eat cauliflower and I was hoping to open their minds. It didn't work.

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ERiley

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Reviewed: Nov. 1, 2009

My family doesn't like cauliflower as much as I do, but they love this! I've made it as a whole cauliflower and also as more of a casserole. I like the presentation of the whole vegetable.

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RIELLA

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Reviewed: Oct. 28, 2009

I ended up steaming this and cooking this in bite size pieces. It was good, but it didn't have enough flavor for me. My huband loved it though.

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lynnshamrock

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Reviewed: Oct. 23, 2009

This topping is delicious. I did substitute saltine cracker crumbs for the bread crumbs, but otherwise I made this as written. I prepared this crumb topping to go on a Romanesco broccoli that was in our CSA box. I should have steamed the broccoli longer (it was huge) because it was quite under-done...even though the topping was brown...but it was very good nonetheless. Thanks for the recipe.

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 13, 2009

This is awesome! I do recommend boiling in chicken broth first. I also broke mine up in bite size pieces. We couldn't stop eating this. Will make this again!

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mjk

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Reviewed: Oct. 7, 2009

My family LOVED this. I did break into bite size pieces, boil in chicken broth till tender crisp. I used broccoli with the cauliflower. Really good! I used extra red pepper and it had a kick. Good warm or cold. Will make again. Very easy too.

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Tracey

Cooking Level: Expert

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Reviewed: Sep. 22, 2009

This was good. I read the reviews regarding the breading not sticking and found that if you follow the recipe and add the melted butter to the breadcrumbs and mix thoroughly, then brush the cauliflower itself with melted butter, there is no problem with the breadcrumbs sticking as you will see from my picture. The biggest problem I had was getting the cauliflower steamed in the first place. It took more than 40 minutes to get it tender. Glad I started off a little early.

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pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

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Reviewed: Sep. 16, 2009

This recipe was incredibly boring at best. I figured that the calories would be worth it if it tasted as good as it sounded.

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Megsmind

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Reviewed: Sep. 9, 2009

Very good recipe. I did as other reviewers suggested and cut the cauliflower up, and steamed it in the microwave... it really took a lot of time off! If you do not have a steamer, just use a colander that can sit in a bowl above the water in it for the microwave.

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~*~Ana B.ee~*~

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Rodenbach, Rheinland-Pfalz, Germany

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Reviewed: Sep. 8, 2009

This is a nice and different way to make cauliflower. As suggested I cut the cauliflower into bite sizes, I had a head of orange color cauliflower fresh from the farmers market. I used extra virgin olive oil and fresh grated parmesan cheese. Very good!

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

I wouldn't eat cauliflower until I came across this recipe. My guests and picky 3 year old just love it!

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Mia

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Reviewed: Aug. 9, 2009

Excellent recipes - can't get enough of the "toppings"! I've made it using a whole cauliflower, and another using cauliflower florets. I preferred the latter option because I think the topping coats the cauliflower better when it's chopped up. (ie, more surface area)

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Amanda H.

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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Reviewed: Aug. 1, 2009

This recipe makes cauliflower such a delicious side dish! I've always tolerated cauliflower and didn't really mind it, but never actually craved it - now I do! Like the other reviewers suggested, I "painted" on the melted butter and then sprinkled the breadcrumb mix on top. This gave it a nice, stuck-on coating. I loved it so much, I made a small head for my lunch and ate that as the whole meal. It's so good, even reheated the next day. My picky husband who "hates vegetables" liked it and had seconds.

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melanie

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Reviewed: Jul. 28, 2009

rub with soft margarine, not melted, mix melted marg with crumb mixture, press onto cauliflower

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lljbc1

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Reviewed: Jul. 11, 2009

This turned out great! The whole family loved it. I did do what some others did and brushed on the butter. Also while steaming it I used chicken boulion cubes in the water to give it extra flavor like others said they did. But I didn't chop it up. I left it whole. It is really neat looking and tastes just as good!!

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Kayla

Cooking Level: Intermediate

Living In: Fort Polk, Louisiana, USA

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Reviewed: Jun. 30, 2009

Wonderful, easy, and delicious! I "steamed" the whole head in the microwave to save time, but it cooked unevenly and took too long. Next time I'll go with the chicken broth suggestion. The coating was delicious, and I'll bet it could be used on a variety of other veggies too. Thanks!

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Freedom2328

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Reviewed: Jun. 5, 2009

Smith's was selling purple and orange cauliflower. I just could resist buying the purple! It added so much color to the meal. I brushed melted butter on, then sprinkled the remaining ingredients (which I had mixed together in a bowl) to coat the top. I baked it without a lid on. That way you don't have soggy cauliflower and the top will brown nicely.

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Marijke M

Cooking Level: Intermediate

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Reviewed: May 28, 2009

My kids won't touch cauliflower (nor will I) unless it's done this way. The picture doesn't do the final result justice...I always come out with a golden-brown head of cauliflower. There's never leftovers!

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JJ

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Alice Springs, Northern Territory, Australia

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Reviewed: May 26, 2009

On the whole, this was good and made an impressive presentation. But it needs to cook much longer than what is stated, as mine ended up being still rather raw in the middle. It would also need to be cooked at a slightly lower temp to keep it from burning. The other issue is that it's difficult to make the topping stick, especially on the sides, and it falls off easily when cutting. Even though you wouldn't get the "wow" factor with presentation, it would probably be easier to cut it up into florets, sprinkle the topping over it, and then cook. It will cook more evenly and you will get more of the topping in each bite.

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