Reviewed: Oct. 23, 2009

Definitely worth a try to get kids to try cauliflower. Was too cheesy for my "adult" taste but the preschool kids loved it.

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DutchMaNOLA

Cooking Level: Intermediate

Home Town: Ephrata, Pennsylvania, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Oct. 14, 2009

This was great! I had a lot of leftover cauliflower so this recipe was perfect for that. My husband doesnt really like cauliflower but he was grabbing seconds of this dish. This recipe is definately going in my recipe book!

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mtnbike03

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Reviewed: Aug. 5, 2009

I gave it 3 stars because it was just too mayonaiseeee for my taste. It did taste good, but I probably won't make it again.

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Kawthar

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Kew Gardens, New York, USA

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Reviewed: May 24, 2009

I tried this recipe and absolutely loved it! I used the mix vegtables, broccoli, carrot and califlower. This is a keeper. The milk and cheese mixture kind of curdled but it was still great!!

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mdiaz

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Reviewed: May 3, 2009

I've made this recipe twice. The first time, I didn't have canned milk, so I used regular milk. I had a runny sauce, but it was still very good. This time, I had the correct ingredients, but I took the advice of another reviewer and added curry powder (1-1/2 tsp. rather than the reviewer's recommended 1 T). I steam the cauliflower until it's crisp-tender, then baked it (covered) in a 350-degree oven for about 25 minutes, and another 5 or 10 uncovered. It really is very tasty. I used Ritz buttery crackers and cut the butter in half. I also add some canned French Fried Onions to the cracker mixture, and it adds excellent flavor. We love this dish !!

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Happy Cookah

Cooking Level: Expert

Home Town: Fall River, Massachusetts, USA

Living In: South Jordan, Utah, USA

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Reviewed: Mar. 30, 2009

The flavor was fairly bland. Needs more seasoning.

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Jana

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Reviewed: Mar. 14, 2009

My family really liked this recipe-even the baby had two helpings! I used light mayonaisse, homemade bread crumbs-didn't measure just sprinkled some on top and then dotted with just 2 tablespoons of butter to create a healthier version. It was still very yummy. I did add salt and pepper once it was on my plate so next time I would probably add that to the sauce-but we will definitely make this again! Thanks for the recipe!

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MamaEpsteen

Cooking Level: Intermediate

Living In: Lafayette, Indiana, USA

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Reviewed: Feb. 17, 2009

well, it was ok..... got mixed reviews from my family, I actually thought it was worth eating so that is saying alot (I'm very picky). My daughter that wanted me to make cauliflower, she had seen it in the store, liked the sauce but wouldn't touch the actual vegetable. I was already planning on sub-ing sour cream for all of the mayo, but I didn't have enough sour cream soooo, I tossed in some cream cheese (I'm not big on mayo). It was very nice and creamy. I sprinkled in a little garlic and onion powder, and then topped it all with a few dashes of paprika for color.

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Renee

Cooking Level: Expert

Home Town: Kilgore, Texas, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Jan. 20, 2009

The perfect recipe to try out our first cauliflower from our winter garden. I mixed broccoli and cauliflower and steamed it. I did 1/2 mayo 1/2 ranch flavored sour cream (about 3 heaping tbsps. each), a few small chunks of velveeta cheese and sprinkled with saltines (no butter). It was awesome!

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apaige232

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jan. 8, 2009

I followed the recipe as written and it was good. However, I think the next time I will partiallysteam the cauliflower and then put the sauce on and cover it with foil and cook for 20-30 minutes and then put the crackers crumbs on top and put in the broiler. That way I think the flavors have a chance to 'marry'. Overall I thought it had good flavor, and will make again.

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Bandmom - Becky

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Cooper City, Florida, USA

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Reviewed: Jan. 5, 2009

Such a wonderful recipe! I made it for Christmas dinner and once after for friends and it had great reviews! I didn't change anything but the topping, using Ritz crackers instead. I will make again!

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Adrienne

Cooking Level: Intermediate

Home Town: Cranbrook, British Columbia, Canada

Living In: Grande Prairie, Alberta, Canada

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Reviewed: Jan. 3, 2009

This was good but the taste of the mayo was a bit overwhelming. I'm anxious to try it again with low fat sourcream instead of mayo. Also, I will add tabasco to the cheese sause. It was very good though. Would make again!

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jbcmom116

Cooking Level: Intermediate

Living In: Carmel, Indiana, USA

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Reviewed: Dec. 29, 2008

I used light sour cream in place of 3/4 of the mayo and low fat evap milk. I added garlic, a little whole grain mustard and hot sauce. Overall it was very good. Next time I may try adding some curry powder. It's really an adaptable recipe. I haven't cooked much w/ evap milk but I think it really made it creamy. Think I would like it w/ panko topping better. The saltines just didn't thrill me

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VENICEFEMME

Cooking Level: Expert

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Reviewed: Dec. 16, 2008

Made exactly as stated and we absolutely loved it. It's very rich and super tasty. Will definitely make again! :)

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TallGirl

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Reviewed: Dec. 9, 2008

Took this to a friends for dinner and everyone asked for the recipe. It's easy and yummy!

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Jacqui Mal

Cooking Level: Intermediate

Home Town: Middletown, Delaware, USA

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Reviewed: Nov. 18, 2008

I made changes to the recipe after realizing that I did not have mayo on hand. So I mixed a can of fat free evaporated milk with 1 can of reduced fat cream of chicken soup with 1/2 cup reduced fat sour cream on the stove until heated through. I added garlic powder, paprika, black pepper and a bit of ground mustard and thyme. I took it off the stove and added 1 1/2 cups of shredded cheddar and 1/3 cup reduced fat parmesean. I had thawed and drained 1 (16 oz) bag of frozen cauliflower (which I chopped a bit into smaller pieces) and 8 oz frozen broccoli. I threw in 1 (12.5 oz)can of chunk chicken breast. To the veggies and chicken, I added the sauce, mixed well and then poured into a 9 x 13 baking dish. For the topping, I melted 1/4 cup butter and mixed in 1/2 cup of Italian seasoned bread crumbs some more reduced fat grated parmesean. I baked for 1 hour at 350. This dish, although mostly using reduced fat ingredients, was very savory and rich tasting. Very good and inexpensive to make!

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Joelle

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

Wonderful recipe!!! Everything was just perfect! I will definitely use this for any special occasion. I used lite mayo and it was still very good!

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wannabechef

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Reviewed: Nov. 2, 2008

I really liked this recipe. I did make the changes that others suggested and also because I didn't have the cheddar cheese I used velveeta. It was really good using 1/2 of the mayo, regular milk instead of evaporated, and velveeta. This was taken to a church carry in and everyone liked it. Thanks for the great recipe!

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SANDY0225

Cooking Level: Expert

Living In: Muncie, Indiana, USA

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Reviewed: Oct. 11, 2008

Soooo good! I used half a cup fat-free sour cream and half a cup light mayo. I used crushed buttery crackers on top, skipped the butter. I also baked it in the oven at 400 for about 45 minutes, since I had something else in the oven and didn't want to cook them separately. Obviously it's a very forgiving recipe with all of the changes! It was so good!

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BETHANNE770

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2008

Wow I never thought I would crave cauliflower, this recipe is amazing I will be making this for thanksgiving. The cheese sauce is so good and so easy I will never buy mac and cheese again, my son loves this new mac and cheese and the flavor is so strong I can hide vegetable puree's in the sauce. Thank you for posting

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

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Nany's Cheesy Cauliflower Casserole

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