Reviewed: Feb. 10, 2011

Definitely need to parboil the cauliflower first. Casserole turned out quite tasty.

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Reviewer:

Christina

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Singapore, Central Region, Singapore

Reviewed: Jan. 30, 2011

I tried this to use a head of cauliflower that I bought at the farmer's market, but I think there are better uses for my cauliflower. It was just OK. It needed something else, more flavor. I guess you could modify it somehow, but I'm not impressed enough to give it another shot.

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Reviewer:

Student Baker

Reviewed: Jan. 20, 2011

Great dish! I used blue cheese instead of swiss and my husband and I loved it! I suggest trying this with blue cheese if you are a blue cheese fan - there is a lot of flavor! Thanks for the recipe :)

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Reviewer:

hlm787878

Reviewed: Dec. 4, 2010

Good idea...you just need to modify it to your tastes. I doubled the white sauce and added powders and spices for flavor. Always looking for a different way for cauliflower and this was great. As a vegetarian, I appreciate finding simple and tasty combinations on vegetables to make a more filling meal.

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Reviewer:

AEMAZA

Cooking Level: Expert

Home Town: Elkland, Pennsylvania, USA

Living In: Osceola, Pennsylvania, USA

Reviewed: Nov. 9, 2010

This was so delicious! I added Parmesan cheese instead of Swiss and ate it alongside a tomato soup: the two complemented each other very well.

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Reviewer:

oscurotrophic

Cooking Level: Intermediate

Home Town: Kissimmee, Florida, USA

Reviewed: Sep. 3, 2010

Excellent! Followed the recipe to a tee and everyone loved it!

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Reviewer:

gailb

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

Reviewed: Jun. 17, 2010

Definitely needs something. I think the calories with the buter/cream/cheese is a waste because it is so bland I even added parm cheese and red pepper flakes and still bland. I will stick with my cauliflower, oliveoil, parm cheese, and bread crumbs tossed in a bad then melt cheddar cheese at the end... easier and no cream

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Reviewer:

TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: May 16, 2010

This was a great hit with my family and in fact there wasn't a drop left. I didn't have cream so I used milk with a couple of spoons of sour cream to thicken. I took the suggestions of a couple of reviewers and added a bit of nutmeg, and used panko bread crumbs for crunch. My family likes just a little spice to our dishes so I also added a few drops of hot pepper sauce. The best cauliflower I've had in a long time. I will make this dish again.

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