Reviewed: Nov. 4, 2009

This was SO good! My husband and I loved it, even our picky 9 year old really liked it, and our 1 year old too! I omitted the crumbs on the top and doubled the curry, because we like a lot of curry flavor and it always smells stronger than it tastes. We added a pinch of cayenne pepper for a little kick too, and it was delicious. We've made this several times now, and I have even turned it into a casserole by adding chopped, sauteed chicken breast and some chopped celery. Great recipe, this is permanently in my meal rotation now :)

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cookinmama

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 19, 2009

So yummy! I made changes just because we're trying to cut out some fats in our foods! I used low-sodium chicken stock instead of soup, low fat mayo, added more Curry and left out the crackers and butter! I also added some chopped parsley at the end! For the last 5 minutes of cooking the sauce did get thick even with just the stock so all the cauliflower pieces were covered! I can only imagine how good this is when made as stated!!!!! Thanks for the recipe!!

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GIGGLES2080

Cooking Level: Intermediate

Home Town: Liverpool, Merseyside, England, U.K.

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 22, 2009

I think I used too much mayonaise at first so with what was leftover I cooked brown rice and mixed it in. Had company for dinner and everyone liked it.

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suzirvin

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2009

VERY good! First time, followed the recipe exactly, second time I used cream of celery soup instead of cream of chicken; it tasted a bit too chicken-y for me. Also, I used Wheatables because that was all I had and it turned out great!

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lauren

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Reviewed: Jun. 18, 2009

Very good. Changed a couple things though. I used about 1/3 cup milk to thin out a bit more, carmelized 4 onions and mixed into sauce (only because i had them and needed to use them), and used Flipsides Crackers (1/2 cracker 1/2 half pretzle, was all I had). I think the sweetness from the onion balanced out the heat from the curry.

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NJBEASST

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2009

Loved it. Do not be put off by the mayo...it is actually very good. I added more curry (per our taste) and have made it both with crackers and with Italian-style breadcrumbs. Great either way.

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Laurenski

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: May 30, 2009

I'm not sure if I'll make this again or not - it was good, but not very special. I tasted the sauce as I went, and ended up using 5 teaspoons of curry powder. I also added salt and pepper once it was cooked - if I make this again I'll put those in the sauce. I wish I had stirred the sauce into the mix before baking - it didn't trickle down as well as I'd hoped. I added about a pound of carrots that were sitting around, and it still seemed like a lot of sauce - I could have added more veggies and been happy, or cut back on the amount of sauce.

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tater

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: May 14, 2009

Blah, I didn't like this at all. The cream of chicken and mayo made it all taste like very artificial indian food, not to mention i'm sure it's not good for you at all.

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Melaknee

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Reviewed: May 13, 2009

Fantastic recipe. Delicious versatile sauce. I added a lot more veggies (carrots, peas, etc) and some chicken breasts. I think next time I would use fat free mayo and such because it is a bit unhealthy... but hopefully the veggies help a bit :P

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Roosterruler

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Reviewed: May 7, 2009

This was very nice. To make a healthy version, I totally skipped the mayo (and used 98% fat free condensed soup). I also used 2 tablespoons of curry (I like curry flavor), and added a touch of cumin and garlic powder. We'll use this again. Thanks!

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Patty Jo

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Reviewed: Apr. 26, 2009

This is absolutely delicious and truly addicting. My boyfriend and I basically finished the whole casserole by ourselves in one night. I used Japanese bread crumbs on top (no butter), which was good, but not enough crunch. Will go by the recipe & try the crackers next time.

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Lauren

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 22, 2009

This recipe was good for a cauliflower option. I switched a lot of the ingredients, but kept the basics. Cauliflower (added some broccoli) cream of chicken soup, some milk, some mayo, after that, I jumped the tracks. Subbed out the cayenne pepper for Mrs. Dash Extra Spicy blend instead of curry (1. We didn't have it, and 2. We really don't like curry), put in a little spicy mustard, a couple drops of Tabasco, and to top it off, some crushed mixed nuts (Cashews, pistachios, and almonds)instead of crackers. I also mixed the veggies in the soup mix instead of pouring it over the top. Seemed to coat the Cauliflower a lot better, and overall made for a much tastier mix. I was worried that I had too many flavors going on, but everything just kind of blended into the background. Thanks for the idea. We'll be using this again.

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Sean

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Reviewed: Feb. 16, 2009

My husband loved this and requested it be added to our regular menu. I have prepared it as written (although I did add more curry powder) and also with chunks of chicken breasts to make it more of a meal casserole.

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NEALLA

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Reviewed: Jan. 28, 2009

Even my cajun husband loved this recipe. I had to spice it up a bit by adding garlic, mustard power and cayenne pepper. It was perfect.

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PCOOKIN

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Reviewed: Nov. 25, 2008

I LOVED IT AND MY HUBBY WHO DISLIKES CURRY SAID I COULD MAKE IT AGAIN. I WAS IMPRESSED. AS OTHER REVIEWS SAID I ADDED MORE CURRY(I USED 3 TSP.) AND IT WAS PERFECT THANKX

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granny bird

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Reviewed: Nov. 13, 2008

This was good but kinda blah. It needs something, I'm not sure was. We ate it though.

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Ronka

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

After craving this ALL day at work, I went home and made it right away. I thought the base was OK; it needed a ton more spices to give it a distinct flavor. I tripled the amount of curry, added cumin, turmeric, and a touch of garlic. Finally I was satisfied and put it in the oven. In the end it tasted great, but I definitely think it needs more flavor when working with the original recipe.

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Alexandra Bill

Cooking Level: Intermediate

Living In: Hollywood, Maryland, USA

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Reviewed: Oct. 22, 2008

I'm a curry lover and I had cauliflower to use up, so I decided to try it. I made this exactly as directed and the flavors were not good (I am not the type to make a recipe wrong and leave a bad review). The mayo and cream of chic soup were just wrong with the curry. I still think curry would be nice on cauliflower but next time I'll figure out my own sauce.

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Iuxta

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2008

I thought this was just okay. It sauce was pretty bland so I'm glad I tried it before mixing it with the cauliflower. After I added some cumin and ground coriander it was much better. I also cut the sauce ingredients in half because I wanted to just coat the cauliflower and serve with chicken saagwala.

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ROBSGAL1

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Reviewed: Sep. 29, 2008

This recipe was quick and easy. I love that it required so few ingredients that I already had on hand. I made a few adjustments. I added carrots and bell peppers. I used lo fat mayo, skim milk, cream of mushroom soup, cumin, onion powder, garlic salt, and a bit of brown sugar. It sounds like a lot of changes, but this was a great base, and the changes were for my tastes. It seemed like it was missing a little zing. Glad I found it. Will be serving it tonight over Jasmine rice.

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mrskomplex

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