Reviewed: Mar. 31, 2012

Very good. I doubled the curry powder and added canned chickpeas. I also used cream of mushroom soup because I'm a vegetarian, and skipped the butter/cracker top to reduce calories. Will make again (with my changes).

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Reviewer:

lisahnadew

Reviewed: Mar. 3, 2012

My hubby and I thought this was great. I used low fat mayo and campbells 98% fat free cream of chicken. I also used three teaspoons of curry. I'm on a diet so I skipped the extra calories of the cracker and butter topping. This will be repeated.

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Reviewer:

rnrebecca

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

Living In: Tonawanda, New York, USA

Reviewed: Feb. 16, 2012

This was ok. It was definitely different than anything we'd made before. I did make a few changes based on suggestions and what I had on hand. First I only used 1/2 cup mayo, added a tsp. of curry powder and a dash of cayenne pepper. Had to use cream of celery because that's all I had on hand. I also didn't have any crackers so I used seasoned bread crumbs instead. I will make this again as but will definitely try the cream of chicken and maybe add some other spices as it seemed to be lacking something.

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Reviewer:

GREATGIG

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

Reviewed: Jan. 15, 2012

I had very low expectations for this, but it is awesome! It's not "real" Indian food any more than Panda Garden is Chinese food or Kraft is Mac & cheese. Yet, sometimes I get a craving for the cheap knock offs. This is so easy and total comfort food. I suggest upping the curry powder, adding some red pepper, and tossing in a can of drained and rinsed chickpeas. It can also be made without the topping & simmered on the stove.

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Reviewer:

cookie_cooker

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Jan. 13, 2012

Yum! This was very good! I had to leave out the curry because I was all out but I'm sure it would have been even better with it because I love curry. In place of the curry powder I added some garlic powder. For the cracker topping I used buttery round crackers. This recipe came out really well. I can't wait to make it again with the curry! Thanks for the recipe. :)

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Reviewer:

Hanna Banana

Reviewed: Jan. 13, 2012

What a delightful dish! This is a great alternative to using butter to bring out the flavor of the cauliflower and the sweet tangyness of curry.

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Reviewer:

Kay R

Cooking Level: Expert

Reviewed: Dec. 22, 2011

OMG!!! This is out of this world!!!! The only changes I made were: added another teaspoon of curry and used panko instead of crackers. Stuck it under the broiler for a minute or two. Couldn't stop eating it! Can't wait to make again!!!!

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Reviewer:

FREDDA

Cooking Level: Intermediate

Reviewed: Dec. 22, 2011

I was writing down the ingredients on my shopping list when i realized i could try this recipe with what i had on hand. I'm so glad i did. It came out yummy! I had broccoli but no cauliflower so i used that. I also did not have cream of chicken..i only had cream of mushroom and celery so i went with the celery. Everything else was as stated although i did notice someone had mentioned cumin and i thought that would be good...i love indian spices so i used curry and added a couple dashes of cumin. No crackers so i used breadcrumbs and some sprinkle cheese. It was so good. I will make this again with cauliflower and cream of chicken!!!

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Reviewer:

Eddie's mom

Cooking Level: Beginning

Home Town: Philadelphia, Pennsylvania, USA

Living In: Dover, Delaware, USA

Reviewed: Dec. 18, 2011

Great blend of flavors, so easy to make!! I added extra curry and cut mayo down to 1/2 cup. Makes a ton of sauce... Great over chicken breasts for a quick, tasty meal. Next time I might add some peas and carrots to the cauliflower for more color.

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