Reviewed: Jul. 4, 2007

Not complicated to make. I had all of the ingredients on hand so that made it easier as well. I added frozen peas and frozen carrot cubes to my version for a bit of color. I like a variety of colors in my meals. Even the boyfriend liked it. Good recipe-- thanks!

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Jenwindy

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Reviewed: Apr. 30, 2007

This is very similar to a dish that a friend of mine makes. I used cream of mushroom instead of cream of chicken (because it's what I had on hand) and I added about a 1/2 cup of mozzarella (I think cheddar would be good too). I used one package of frozen cauliflower and just doubled the cooking time (because I didn't bother to thaw it first). My husband is addicted!

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beckyh

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2007

I was surprised how good this was. I added significantly more curry though, and left out the wheat cracker/butter business.

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thesingingcook

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Chandler, Arizona, USA

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Reviewed: Feb. 20, 2007

This recipe was absolutely delicious. To make a little less fattening, I used 1/2 cup of Hellman's Light mayo and 1/4 cup of no fat plain yogurt. I think I will go 50/50 on that combo next time to make even lighter. I mixed half cauliflower, half broccoli. Used regular saltine crackers for toping. Can't wait to pass this recipe on to friends and family. Thanks!

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celestialcharms

Cooking Level: Beginning

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Reviewed: Nov. 23, 2006

delicious, I did replace the condensed chicken soup with mushroom powdered soup and cream. Also the crackers with oats.

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charlene1980

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Reviewed: Oct. 18, 2006

this was pretty good. my partner doesn't like curry so it really didn't go over with her. i think it would be good with other vegetables added as well.

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terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 13, 2006

I just made this for dinner for my husband and me. Since you said it made a lot of sauce, I poured part of the sauce over part of a huge head of cauliflower(pre-cooked as directed) and the rest over some sliced, previously baked chicken. I put chicken on one end of the casserole and cauliflower on the other and had a delicious one-dish meal. My husband claims not to like curry, but he told me twice how much he liked it.

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Betty Lane

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Reviewed: Oct. 11, 2006

Yummy - after first bite, I thought "OK", but after a couple bites it is addicting! Made as stated, but added some cooked chicken I had to use up. Also used cornflake crumbs and no butter on top.

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DrJill

Cooking Level: Intermediate

Home Town: Vermillion, South Dakota, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Sep. 8, 2006

This was very tasty and a good way to get the non cauliflower eaters to enjoy this vegetable. I found the sauce a little thin and would enjoy a stronger curry flavour but overall a nice sidedish. I will make again.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 18, 2006

WOW!! i was afraid this recipe would be too salty, but it's perfect! so crisp on top and savory. i threw in a cup or two of frozen peas. i think you could really add any veggies you like, and this would still be fantastic. would make an impressive potluck or dinner party dish for sure. may not want to make it at home alone tho. it's really tough to stop eating this stuff!

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marygrace

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Pensacola, Florida, USA

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Reviewed: Apr. 6, 2006

This is an awesome suace; as suggested by other posted reviews it can be used on several different vegetables. Add more ingred e.g. grn or red pepper, mushrooms and chicken, serve it over pasta or rice. You have a meal itself. Great idea.

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Bernie

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Hilliard, Ohio, USA

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Reviewed: Apr. 3, 2006

This recipe came out better than expected. Followed the recipe as written, but without the butter&crackers mixture. Sauce came out creamy and yummy. Could see it working well as full-fledged casserole with additional ingredients: Chicken, bell peppers, onions...

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jnnykm

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Reviewed: Mar. 29, 2006

I didn't care for this dish, but it might have been because I substituted yogurt for the mayonnaise. I also thought it was too saucy. You could probably use two heads of cauliflower.

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Jill

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Reviewed: Mar. 17, 2006

AWESOME! This sauce was wonderful! I bet it would be good on a lot of different veggies. I must have had a small head of cauliflower, because I had a bunch of extra sauce, so I used it on steamed asparagus - very good. I also didn't have curry powder, so I used half a curry cube.

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TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

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Reviewed: Feb. 22, 2006

Excellent way to add some zip to cauliflower.......I could have eaten the whole dish myself! I Will definitely make this again for company. I'm sure it will be a hit.

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SueH

Cooking Level: Intermediate

Home Town: Whitby, Ontario, Canada

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Reviewed: Feb. 5, 2006

very good, even for someone who doesn't like cauliflower

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Elizabeth

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Reviewed: Dec. 6, 2005

This turned out much better than I thought it would. Husband gobbled it down, which really surprised me. The only change I made was to add a small splash of heavy cream to the milk/mayo/soup. My only complaint with this recipe is that it calls for generic 'curry powder' which I'm not terribly keen on. Back in Britain, the average supermarket will stock many different types of curry powders, all with very different flavors/levels of heat/etc, eg Bhuna, Rogan Jhosh, Balti, Madras etc. Even out local Indian grocers stocks only two -'curry powder' and 'Garam Masala,' neither of which are great. Anyway, this is a good recipe that I would certainly make again. Thanks, Helen!

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