Reviewed: Oct. 6, 2011

This is a wonderful side dish. The only change I made was to use packaged hollandaise sauce

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Reviewer:

Pauline

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Pitt Meadows, British Columbia, Canada

Reviewed: Jul. 15, 2011

What did I do wrong?! I seem to be the only one who has tried it and didn't like it! I made it today; seemed like a lot of work. One bite, UGH. Had to take my plate and scrape it. I re-checked the recipe just now,and I did not leave out anything. Zero stars, actually.

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Reviewer:

grannyg

Reviewed: Nov. 3, 2010

DELISH! I loved this meal. Yum. I had it for a main meal. great source of vegetables that taste good!!!

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Reviewer:

gracehopper6

Reviewed: Jul. 30, 2010

This recipe worked its purpose. That being I was searching for a recipe that combined both carrots and cauliflower. I was researching the anti-cancer benefits of some vegetables for my website and in my research found the huge benefits of both (putting them together was based solely on their alphabetical spelling). Recipe worked decent. I would definitely kick it up a notch with possibly a chopped poblano pepper.

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Reviewer:

Chefwife.com

Reviewed: May 25, 2010

I fed this to 10 people - adjusting for ten servings, and every single one raved how good it was. I felt like a culinary genius.

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Reviewer:

therwil

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

Reviewed: Dec. 31, 2009

The taste wasn't bad, but it was way too dry. I probably won't be trying this again.

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Reviewer:

lynnshamrock

Reviewed: Oct. 18, 2009

my family raved about this recipe. I added several more kinds of veggies, such as onions, bell pepper and mushrooms, so had to make a little more sauce. It was delicious!!!

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Reviewer:

Patti

Reviewed: Aug. 22, 2009

I used a package of Hallandaise sauce and added: 1/2 cup wine and an extra bit of milk (I wanted to double the sauce package..worked well), and into the sauce i put diced garlic chives, roasted red pepper seasoning, shrimp, cheese, ,lemon juice and used melba toast and croutons oiled up with salt and parsley for the gratin topping. I also used zucchini because it is a moist veggie.....turned out FABULOUS..i can imagine this being quite tasteless without the my fixings...and 2 tbs hot sauce...yum!

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Reviewer:

Killerkitty

Reviewed: Apr. 17, 2009

Very good recipe! The hot sauce touch really works. However after reading some of the reviews and like most experienced cooks do, i change the recipe a bit. I roasted my cauliflower first then added the carrots. After reading other commenters' reviews, I used pre-made hollandaise sauce because i didn't want the eggs to set. I did however add fresh herbs, lemon juice, wine, salt and the HOT SAUCE!! such a difference! GOOD IDEA! Any who my friend who is a vegetarian loves it as well as everyone else!

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Reviewer:

nolabear

Reviewed: Apr. 14, 2009

I doubled the sauce as others suggested and added a few extra shots of the tabasco. I served it at Easter and it dissappeared! People told me they loved it. However....I personally found it had a strange after taste that made it less appetizing to me. Maybe it was the eggs. I liked the vegtable combination and the buttery cracker topping complimented the dish. Very creamy. Not sure if I would make it again, though, due to the unpleasant after taste.

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