Reviewed: May 11, 2012

I added a tsp. of dry mustard to the cheese sauce and broke the cauliflower head into florets.

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Reviewer:

LYNNINMA

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Leicester, Massachusetts, USA

Reviewed: Apr. 20, 2012

Makes way more than needed for cauliflower. Easy...thick...tasty.

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Reviewer:

SARAHMULLINS

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Rochester Hills, Michigan, USA

Reviewed: Apr. 9, 2012

Best cheese sauce I've ever made! I needed a sauce for broccoli and couldn't find my stand by recipe. I decided to give this one a try based on the ratings and it turned out amazingly!! I did add a bit more cheese than the recipe called for and I mixed mild Cheddar with Colby. After dinner I caught my 20 year old nephew eating the leftover sauce with a spoon!!

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Reviewer:

orkmommy

Reviewed: Mar. 15, 2012

Wonderful! I was really looking for a cheese sauce to pour over noodles for my kids. Since I happened to have a head of cauliflower it seemed a perfect thing to try. Mine was probably just a bit richer than the regular recipe since I have a 1/2 cup of heavy cream I needed to use up. Used the remaining cup with 2%. Other than that, it was easy and worked amazingly well on the noodle medley. That is, 3 kinds of leftover pastas accumulating in the frig. The littlest of kids devoured it. My oldest, the skeptic, only tried it when 'no dessert' was looming. She loved it too. I tried it over the cauliflower and it was awesome. I typically just steam veggie and add a little seasoning. But for a main dish meal this was a treat. Another first for me was cooking the whole head in water. I've always steamed it cut up in flourettes. But this worked really well and was kind of fun to slice up in wedges. This may be a cheese recipe to have on hand in the frig. Thanks!

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Reviewer:

Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Mar. 1, 2012

I love cauliflower with cheese sauce, but I thought that this was really awful. Sorry. Thyme was the wrong seasoning for us in this dish and the sauce was not rich or creamy as it should have been. This was a waste of a bunch of good cheese I am afraid.

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Reviewer:

KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sister Bay, Wisconsin, USA

Reviewed: Feb. 27, 2012

I would prefer this a little saltier or tangier. I used a sharp cheese. I also added dry mustard instead of thyme.

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Reviewer:

MrsFisher0729

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Feb. 23, 2012

Just made this for the first time. A KEEPER! I did not have milk so I used half and half and a little whipping cream to equal the 1 1/2 cups of milk. After adding to the flour/butter mixture I heated for at least 15 minutes on low constantly stirring. I added the cheese and removed it from the stove while the cheese melted. Will do this again and again. A good sauce for any vegetable or egg dish.

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Reviewer:

Schmozie

Reviewed: Feb. 14, 2012

This was okay, like some other readers I think it needs something else to make it more flavourful.

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Reviewer:

Carrie

Home Town: Ladysmith, British Columbia, Canada

Living In: Pitt Meadows, British Columbia, Canada

Reviewed: Feb. 10, 2012

Tasted too much like Thyme for me. I was hoping for more cheesier flavor!

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Reviewer:

Anna H.

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Federal Way, Washington, USA

Reviewed: Feb. 5, 2012

I thought this tasted okay, but bland. Before placing it over the cauliflower, I added some mustard powder, onion powder, and a medium clove of fresh garlic. It did help some, but in the end, I thought it was more like a nacho sauce used to convince small children to eat their vegetables.

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