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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Reviewed: Sep. 23, 2008

The only reason I couldn't give this a 5 star is because I had to modify some of the ingredients based on what I had in my kitchen. I used 1/2 fat mayo and low sodium cream or chiken soup. I only had approx. 1 teaspoon of curry powder left so had to use some tumeric and cumin in place of the second teaspoon of curry. It was fabulous! Everybody except my 9 year old son loved it....and since the smell of curry makes him nauseous I didn't expect him to like it. Will be making it often.

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Cheri

Cooking Level: Expert

Home Town: Dartmouth, Nova Scotia, Canada

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Reviewed: Sep. 16, 2008

Easy and delicious, my family cleaned this one up. I added extra vegies because there was a lot of yummy sauce.

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GIDGIE86

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Reviewed: Sep. 16, 2008

I followed the recipe exactly as written - using low fat cream of chicken soup as well as low fat mayonnaise to cut the calories. I used high fiber wheat crackers, but more than the 12 called for. It was excellent! This, on one attempt, has become a family favorite.

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Jan

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Reviewed: Sep. 15, 2008

Would be better with chicken over rice than as a side dish. Omitted the butter and just used saltines on top. Used about 1.5 tsp extra curry powder.

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SweetTooth

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Reviewed: Sep. 15, 2008

Delicious! I have been making this for years. I add steamed chicken for a really nice casserole. Also Ritz Crackers!

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Sas

Cooking Level: Professional

Home Town: Rochester, New York, USA

Living In: Farmington, Connecticut, USA

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Reviewed: Sep. 15, 2008

this was very good and I made it exactly as in the recipe. Enjoyed by the whole family.

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COOKIEWHIZ

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Reviewed: Aug. 16, 2008

This was very tasty. I had nothing but this for dinner. I did use less mayo/soup mixture than called for. Also, to make it healthier, I used Trader Joe's (no affiliation) reduced fat mayo--it's eggless, cholestrol free, 70% less fat than regular, and 35 calories per tsbp. It doesn't taste quite like regular (it's a bit more tart), but you can't really taste the difference when you mix in other flavors in it.

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Jun. 5, 2008

Don't be afraid of the mayo! It somehow blends in and disappears. I used reduced-fat mayo and "Healthy Request" soup. Buttered breadcrumbs instead of crackers. My head of cauliflower was a bit small, so I added carrots, which worked really well. I also added a can of chunk chicken. It's not life-changing, but it's a simple and satisfying way to have a "mostly vegetables" meal.

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Jeri L.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Apr. 6, 2008

This recipe is quite tasty and really simple to make. I used part cauliflower and part broccoli and it turned out great. I think I'll add a little cayenne pepper next time to give it a bit more zip.

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Jeffrey East

Cooking Level: Beginning

Home Town: Okeechobee, Florida, USA

Living In: Mill Valley, California, USA

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Reviewed: Mar. 16, 2008

I made this recipe exactly as written, but used saltine cracker crumbs for the topping. It was delicious. This recipe is a keeper!

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JLT1

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2008

My husband hates mayo - didn't recognize it in this dish and he thought overall it was great. I followed some reviewers instructions and increased the curry amount to 1 TBS; I thought it was a bit too much but hubby loved it. Since nothing is raw, I think it's best to taste test the mixture before adding addl spice. I also skipped the crumb topping.

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ELIZABETHT

Cooking Level: Expert

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Reviewed: Mar. 2, 2008

Very yummy and, as many others have said, addicting. I made this a full meal by adding chopped red pepper, frozen peas, and chicken and it worked well. The only reason I didn't give it 5 was because I've had better quick-curry dishes (and healthier ones! Ack!) but this is certainly something I'll make again.

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TsukiKarp

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

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Reviewed: Feb. 23, 2008

Heavy taste of soup. Next time use more curry.

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Melba

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Reviewed: Feb. 16, 2008

I have made a similar version of this for years but, no longer, this has replaced my old recipe. Very quick and easy. I didn't have any crackers so I substituted fine bread crumbs and used low fat soup, it was delicious.

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Kat4662

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Middleton, Nova Scotia, Canada

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Reviewed: Jan. 26, 2008

I loved this recipe...I consumed it in one sitting (by myself!) I used the lower fat ingredients for the milk and mayo and it still had plenty of flavor. I increased the curry to 1.25 tbs for more flavor.

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cinnybear

Cooking Level: Expert

Home Town: Orinda, California, USA

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Reviewed: Dec. 14, 2007

Didn't have everything on hand, so I tweaked this a little. I used cream of mushroom soup and low fat mayo, hot curry powder, a little cayenne because i like things spicy, half a packet of splenda to bring out the sweetness of the cauliflower, and a can of peas. The only cauliflower i had was frozen and a little freezer-burned, so i wanted something strong flavored to make it palatable. THIS WAS IT! It was as good as my favorite Indian restaurant. Will definitely make again for myself, probably won't try it with the kids until they get older. :)

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lainiesmom

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Reviewed: Aug. 24, 2007

Delightfully different and easy. The kids loved it. Creamy and delicious but not too overpowering. Goes with most any meat.

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Kajun Kooker

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Lake Charles, Louisiana, USA

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Reviewed: Aug. 21, 2007

I loved this recipe so much! It's easy and you won't believe how much cauliflower you can devour, it's so tasty!

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Cathy

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Jul. 27, 2007

I'm sorry; I followed the recipe but just didn't like it at all. It was too soupy and tasted too much like processed soup-in-a-can. Would prefer the same idea without the canned soup.

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