Reviewed: May 21, 2012

I'VE MADE THIS WITH A WHOLE HEAD OF CAULIFLOWER BUT NOT SEPARATED IN FLORETS. WHEN i'VE MADE THE WHOLE HEAD I USE JUST ENOUGH MAYO TO COVER THE CAULIFLOWER SO THAT THE CHEESE WILL STICK. 1/2 CUP SEEMS LIKE ALOT OF MAYO. NEXT TIME I WILL BROI TO BROWN AS SUGGESTED.

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Reviewer:

bre

Reviewed: May 16, 2012

For a healthier dish, substituted 1/4 cup plain yogurt for 1/4 cup mayo, also used just 1/2 cup cheese instead of 1 cup

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Reviewer:

Daymon

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Reviewed: May 2, 2012

Didn't care for this. Followed the directions exactly & it ended up as a mushy mess with clumps of gobby cheese all over. Will try this again using melted butter instead of mayo, which might help the dijon spread easier...

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Reviewer:

Husker_Mama

Cooking Level: Expert

Home Town: Albion, Nebraska, USA

Living In: Creedmoor, Texas, USA

Reviewed: Apr. 23, 2012

Simple cauliflower with a nice sauce. I made a half batch, but rather than adding sauce and microwaving, I just popped it under the broiler for a few minutes to brown the top. I felt the mayonnaise/dijon mustard ratio was a little off. Next time I would use less sauce.

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Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Mar. 7, 2012

Way back when I bought my very first microwave, and it came with a microwave cooking class (this was new technology then), one of the recipes was similar to this one, only it was with yellow mustard, and also had chopped onion mixed in too. I lost this recipe years ago, but lately have been thinking of it fondly. I will be using it soon.

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Reviewer:

DVITRO

Reviewed: Feb. 17, 2012

Not for me! It tasted like mayo and mustard slathered on a virtually tasteless vegetable.

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Reviewer:

morble

Cooking Level: Expert

Reviewed: Jan. 27, 2012

This was just OK! If I make again, I will add less of the mustard.

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Holly21602

Cooking Level: Intermediate

Reviewed: Nov. 28, 2011

I love this recipe! It's so delicious, and you can make it with things you probably just have lying around the house! Definitely a keeper!

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Reviewer:

Kathryn

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Oct. 18, 2011

I purchased a coarse ground Dijon mustard for another recipe and then didn't really know what to do with it...though I know mustard has a tremendous shelf life, I figured I should find ways to use it up. Then I came upon this recipe and was pleasantly surprised. I think this sauce could be pretty versatile with most of the fall/winter seasonal vegetables (i.e. broccoli, Brussels sprouts, parsnips, etc...) Thank you gail for sharing this quick and easy veggie recipe!

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