Reviewed: Oct. 29, 2006

Boiling the cauliflower (or any vegetable) causes it to lose A LOT of its nutrients. Steaming really is the best method to preserve vitamins and minerals. Perhaps steaming the cauliflower over seasoned water or broth might give a little more flavor without sacrificing nutrition.

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LenoreRockchild

Cooking Level: Intermediate

Home Town: Hays, Kansas, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 23, 2006

Huge hit with the family! Thanks so much.

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ahlangston

Cooking Level: Intermediate

Living In: Winston Salem, North Carolina, USA

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Reviewed: Oct. 16, 2006

The breading on this has a very good flavor, but the end result is a fairly dry dish. Don't know what could be done to make it a bit more moist, without affecting the great breading. Thank you for the recipe, Ariela!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 9, 2006

Wow! Nutritious, delicious and easy! I cut it in big chunks, used about 2 Tbsp. butter, brushed it on and sprinkled the rest of the ingredients on top. I omitted the red pepper flakes. There was none left in our family. Tasted almost sweet. Will never hesitate to buy cauliflower again!

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GREEKGIRL

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2006

Love this recipe! I've made it before, and my FIL said "I hate cauliflower, but this is the best I have ever tasted!" Tonight, I added in red potatoes & onion and cut the cauliflower up. EXCELLENT!

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CSPHD

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Reviewed: Aug. 22, 2006

I used the suggestion of another member and cut the cauliflower into pieces and then simmered it in chicken broth until tender. I then drained it, tossed it with the mixture and baked as directed. It was a HUGE hit! My husband ate all but the one serving that I ate at dinner tonight! Great recipe!!!

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Joy & Co.

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Reviewed: Aug. 1, 2006

pretty good...i didn't bake it whole (wasn't trying to impress anyone)...and i didn't use as much butter as it called for.

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heather w.

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Reviewed: Jul. 6, 2006

Ok I have a mother who can barley stomach Cauliflower if it does not have cheese on it and she RAVED about this it tastes as good as it loooked and boy did the house smell great!

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sherryboyer

Cooking Level: Expert

Living In: Marshall, Wisconsin, USA

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Reviewed: May 19, 2006

came out really dry for me

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Suzy

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Reviewed: May 17, 2006

I broke up the cauliflower into florets. Very good.

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ANGCHICK

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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Reviewed: May 14, 2006

Hmm... Maybe I didn't put enough olive oil, because this was a little dry. Nice, subtle garlic flavour.

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Mar. 21, 2006

Took the suggestions and cut the cauliflower up to steam it, either way works good, although I like the whole head presentation. YOU HAVE TO TRY THIS: MY WHOLE FAMILY LOVES IT THIS WAY! Make a mixture of about 1/2 cup each of mayo and stone ground mustard. Bub that over the steamed head and then add the crumb topping and bake it this way. Tasty! And not dry.

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blossom

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

Living In: Sarona, Wisconsin, USA

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Reviewed: Feb. 25, 2006

We did not care for the crumb topping at all, but it could have been due to the brand of seasoned breadcrumbs I used.

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elvises mom

Cooking Level: Expert

Living In: Jefferson City, Missouri, USA

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Reviewed: Feb. 22, 2006

Pretty good! I followed others' advice and broke up the cauli into large florets. The topping was tasty but, like some other people noted, it was a little tricky getting it to stay on the florets (perhaps a little mayo might help?). I'll probably make this again. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 21, 2006

This was Great! I made a few changes. I cut the cauliflower up into large pieces before I steamed it, substituted 2 tablespoons of olive for the margarine and mixed it before placing it in a baking dish sprayed with vegetable spray. I also left out the red pepper so my kids would eat it and boy did they ever. This will be a staple in our house.

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L Mance

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Reviewed: Feb. 14, 2006

This was pretty good. Took the advice of others and steamed my cauli first in steamer basket w/some lemon wedges and salt for taste/flavor. Only other change was adding 1 tsp. garlic powder to the topping, as I love garlic. Would have loved to try this whole for presentation, but didn't chance it. Used a small head of cauli and kept all other measurements as written, so if using a larger head, I would double this next time.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 13, 2006

This was really good. I took others advice and cut up the broccoflower (a cross b/w broccoli and cauliflower) the topping was amazing, but I should have doubled it - I'll make sure to do that next time! Kudos! AWESOME recipe

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KEGOOD

Cooking Level: Intermediate

Living In: Reading, Pennsylvania, USA

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Reviewed: Feb. 1, 2006

Before making this recipe I read most of the reviews. Here is what I did to infuse flavor into the cauliflower. I cut the cauliflower into bite-size pieces and simmered it in chicken broth until tender crisp, drained it, then tossed the cauliflower with the bread crumb topping. I transfered the whole mixture to a buttered casserole. Drizzled with some extra virgin olive oil and a sprinkling of Locatelli Romano cheese. Positively DELICIOUS, everyone LOVED it, and no leftovers!

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DCBRUSH

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Reviewed: Feb. 1, 2006

Very tasty, I think next time I would cut up the cauliflower to make it easier to coat with the bread crumbs.

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Cindy

Cooking Level: Expert

Home Town: Lewisporte, Newfoundland, Canada

Living In: Stephenville, Newfoundland, Canada

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Reviewed: Jan. 19, 2006

I am giving this 4 stars because the bread crumb crust was excellent. We just didn't like the fact that it didn't stick to the cauliflower at all. It didn't give the cauliflower any flavor, because it didn't penetrate the cauliflower. I think it needs some more liquid and maybe it would help give the cauliflower some flavor when in the oven. I am trying to tweek it to fit our tastes, but the crust was excellent.

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