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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CHEMROSE

Cooking Level: Intermediate

Living In: Lafayette, Indiana, USA

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Reviewed: Jan. 18, 2006

THE BREADING HAD A VERY NICE FLAVOR, BUT THE CAULIFLOWER HAD NONE. NEXT TIME I WILL STEAM W/ SALT AND BUTTER THEN ADD TOPPING

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KALI

Living In: Houston, Texas, USA

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Reviewed: Jan. 7, 2006

A very tasty way to prepare cauliflower. Even though I thought the whole head made for a nice presentation, I think I will cut it into little bunches next time to get flavor to all parts. I recommend trying this to anyone!

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ERLPEARL

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Reviewed: Jan. 5, 2006

Very good.I would like to get more flavor on the inside of the head of cauliflower. Very good recipe though.

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Louisiana Lady

Cooking Level: Beginning

Living In: Zachary, Louisiana, USA

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Reviewed: Nov. 26, 2005

Very good recipe, although I used 1 tsp of garlic powder for a large head of cauliflower, and I added 1/4 cup of olive oil (it was a big head!). There was none left over, and the aroma made the house smelled FANTASTIC!!!

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Detective Abe, RN

Cooking Level: Expert

Living In: Elk Grove, California, USA

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Reviewed: Nov. 23, 2005

I got this reciepe a year ago and fell in love with it. My spanish husband who's not use to eating cauliflower has actually taken well to it and his father has come back for fourths. My brother loved it as well. THANK YOU ARIELA FOR SUBMITTING THIS IS DEFENATELY WORTH IT, plus it is so easy to make.

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HAIRCRAZY6979

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Carrollton, Texas, USA

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Reviewed: Nov. 16, 2005

I found this recipe on this site 2 years ago and have made it many times since. I do steam the florets just until tender crisp, then place in baking dish, brush with melted butter and sprinkle seasonings on. Even my children like it. Be sure not to overcook the cauliflower in the first step!

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AFOSTERFAMILY

Home Town: Moncton, New Brunswick, Canada

Living In: Schoharie, New York, USA

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Reviewed: Oct. 19, 2005

This tasted great but was a shamble of a dish. I microwaved with plastic wrap on top for 8 minutes whick kept the cauliflower in it's original form. I doubled the bread topping as previously suggested but tried to be frugal with the calories and cut the butter in half. I will try making this again as the presentation was lovely and the spices put a lively spin on a rather bland yet nutritious vegetable.

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SIZZLEMEAT

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Reviewed: Oct. 9, 2005

This was very good. I couldn't get enough of it. We had it with turkey wings, and it went well. For ease of preparation and serving, I cut it into chunks. We added more cheese and plain dry breadcrumbs, and a bit of dried basil. Any seasoning you like can be added in, really. I just wish it wasn't so soggy. A crispier crust would've been nicer, but it was still delish.

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2Yung2Cook

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 9, 2005

Bland and difficult to get mixture to stay on cauliflower head

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Susan S.

Cooking Level: Beginning

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Reviewed: Sep. 9, 2005

Excellent!! I used a 12oz bag of Mann's cauliflower florets, steaming in the bag for 4 minutes then putting them in the baking dish. Halved the crumb topping, and it was plenty to make a very flavorful side dish.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Sep. 7, 2005

As suggested by others, i too steamed it in florets. I also made some other alterations, like, saute'ing onions & garlic in butter before mixing with the bread crumbs. I also dipped each floret in egg wash before covering it with the breadcrumbs. Came out great, except i agree with others that there should be a better way to get the flavor in. I will try streaming with some salt next time.Anyway, great recipe Ariela!

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asha

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Reviewed: Aug. 2, 2005

This needs a bit of work but has great potential. The crust tastes wonderful but there needs to be a way to inject flabour and moisture into the cauliflower itself. The presentation is great but next time I will break it up and see if that works better. I doubled the crust recipe and that is a must.

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

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Reviewed: May 18, 2005

This recipe has potential. I made a few alteration, but otherwise the ingredients were good. The problem was that the topping doesn't penetrate the cauliflower and there is only a little bit of topping per serving. Maybe my cauliflower was too big though. The presentation is awesome!

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N1COLE

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2005

nice and full of flavor.

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BUISSE

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Reviewed: Mar. 28, 2005

I don't like to rate recipes harshly, but this was really terrible.

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PIPPYMOE

Cooking Level: Intermediate

Living In: Glen Carbon, Illinois, USA

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Reviewed: Mar. 28, 2005

GREAT side! Everyone asked "What is it?" and then loved it! Looked and tasted great! I only steamed for 15 min and next time I will try 10-12. I substituted a great Italian seasoning mix plus a few red pepper flakes for all herbs. I also mixed 2.5 tbsps soft butter into the topping and then gave the steamed cauliflower a good drizzle of olive oil before patting on the crust.

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PERSEPHONE

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Sherwood Park, Alberta, Canada

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Reviewed: Mar. 25, 2005

Make a mixture of mayo and mustard. 3 to 1 depending on size of head of cauliflower, it'a an eyeball, taste thing. More mayo and a touch of mustard, like devil eggs. After you steam, spread with the mayo/mustard and proceed with recipe. There will be no leftovers.

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MILLIE CROSS

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Baked Whole Cauliflower

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