Reviewed: Feb. 24, 2005

do not over boil cauliflower

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Reviewed: Feb. 22, 2005

My family really liked this recipe. I used 1 Tbl. mayo and 1 Tbl. mustard to create a little more sauce. Family of 5 ate the whole head of cauliflower in one sitting!

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PUNKAROONI

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Reviewed: Feb. 20, 2005

Easy and Yummy! A good way to get my daughter eating cauliflower. Will make again....maybe with roasted garlic added.

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ROOTSDAUGHTER

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Reviewed: Jan. 20, 2005

Wow.... yummy! I broke up the cauliflower into random size pieces and then boiled for 10 min. I used fresh grated parmesan and about 1/4 cup grated cheddar. It had just the right amount of cheesiness. (I dont like it smothered)Make sure to drain the cauliflower well as it was a little watery after baking. My boyfriend doesnt like veggies but he had 2 helpings! So easy, its definitely going into my recipe book!

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SILVERAIN54

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Reviewed: Dec. 15, 2004

Some REALLY good advice... Steam for 10 minutes and check to see if it's done enough. I steamed for 30 minutes like the directions say, and it turned into mush. The next time I made this, I tried 10 minutes and it was perfect! I was out of Parmesan cheese so I covered with chedder cheese. When steamed properly, this is definately a very good veggy.

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 9, 2004

I don't have a steamer so I broke half a cauli into large florets, and boiled them for 10 mins 'til tender. Even though I made enough cheesy topping for one whole head (I used half Parmesan, half extra-sharp Cheddar), there wasn't enough! This was such a shame as it was SO tasty! I will definitely make it again but make enough topping so that all the cauli is smothered!! Thanks, Bea!

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 17, 2004

I did what Mrs. Mandi did & we really loved it! Of course, I did use pricey Parmagiano Reggiano which makes anything taste fabulous! Lots of fiber & low carb. Thanks for submitting!

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MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Oct. 27, 2004

We just didn't like this. Nothing wrong with it really, it just didn't suit our taste. Personally, I thought the tangy flavor from the mustard just didn't go together well at all with the flavor of the cauliflower. No one really touched this.

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GIGI9801

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2004

This just wasn't our taste. I will use this recipe as a base and make my own cheese sauce adding garlic salt and cayenne to it.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jan. 13, 2004

If you use frozen cauliflower, don't even thaw it. Just start at Direction #2. Good variation for a veggie.

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MWinland

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Reviewed: Nov. 27, 2003

I followed another reviewer's advice and steamed the cauliflower for only 10-12 minutes so that it would have a firmer texture. I used dijon mustard and spread the mixture on with a pastry brush, which worked well. It made a nice presentation for an intimate Thanksgiving dinner.

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HETTIE15

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Reviewed: Sep. 9, 2003

This is an absolutely wonderful dish, impressive enough for company and simple enough for every day. I substituted asiago cheese and only boiled my cauliflower for about 10-12 min and that made it aldente and easier to cut into wedges once out of the oven.Thanx.

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JELLEENA

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Reviewed: Jun. 19, 2003

I made this with frozen cauliflower, no steaming, just popped it in with the ingredients and 30 min cooking time. It was great! Easy and delicious!

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ELKA

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Mar. 8, 2001

I would suggest steaming for only 20 minutes and not the entire 30 minutes as it was a little overdone and a little too soggy by the time it made it in the oven. Great taste! The more cheese the better!

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