Reviewed: Nov. 7, 2007

This was delicious! I thought it had a great taste. Not too bland at all. I did add a little garlic salt, but other than that I felt the recipe was great the way it was.

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Sabrina W

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Reviewed: Oct. 21, 2007

I used 16 oz frozen cauliflower and it turned out fine. This is probably the best cauliflower/broccoli recipe I have ever found. I made it exactly as written, except for the fact that I used frozen instead of fresh cauliflower, and it tasted great.

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KKH3

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Reviewed: Jul. 5, 2007

This was really quite good. I would give it 4 1/2 stars if I could. It wasn't over the top, but it has the potential to be so. It's not difficult at all. Just a couple of minutes more than making a simple cheese sauce would have taken. I had frozen cauliflower that I was looking for a new way to prepare, and although fresh would probably have been tastier, frozen worked just fine. I just let it thaw and drain in a colander and skipped the blanching process. I did soften some minced shallots in the butter before adding the flour, used garlic seasoned bread crumbs, threw in a slice of pepper jack cheese along with the cheddar, and topped with cheddar flavored french fried onions. I wouldn't mess with the original recipe too much, but the next time (and I will make this again---even hubby liked it) I plan to add a little bacon. Probably some store-bought bacon bits in a jar. After all, I don't know anything that isn't better with bacon.

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MEG1964

Cooking Level: Intermediate

Living In: Anderson, Indiana, USA

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Reviewed: Jul. 2, 2007

My husband and daughters loved this, and it's really simple to make too! It does take a bit of preperation but well worth it

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Rachel Clarke

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Reviewed: May 4, 2007

This is the best way I have ever had cauliflower! Let's face it, it's a bland veggie. I did add some minced onion (good decision) and would have preferred the pepper jack cheese (as suggested by others) but I was out of it. Not a 5 star rating for me only because I don't HAVE to HAVE this again. I will use this recipe when I prepare cauliflower. I might just add some sundried tomatoes next time.

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Nicol T

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Reviewed: Nov. 27, 2006

Well, it's not something to just whip up when you're in a hurry...but it sure is worth the effort when you have the time! I've made this twice, now - once as written and once with half cauliflower and half broccoli. Both were great, but I think I liked the half-and-half even better. I served it with lamb-stuffed bell peppers last night (cooked them at the same time at 375 degrees, adding 5 minutes to the recipe time) and received raves!

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WileyP

Cooking Level: Intermediate

Home Town: Winnetka, Illinois, USA

Living In: Sapello, New Mexico, USA

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Reviewed: Oct. 24, 2006

I am giving this only three stars, BUT I think next time it will be 5 strong stars. The flavor was fantastic, really worked well together. I took the advise of the other reviewers and added sauteed onions. I somehow skipped the part that says cook cauliflower first (I kept thinking, gosh that's wierd!) It turned out raw (eek!) I will definately make this again...correctly! Maybe with broccoli...?

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Laurenski

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Feb. 26, 2006

I added onion and garlic powders and I still found it to be a bit underwhelming considering the steps that went into it. My gang did not comment either way, which told me how they felt. Not a bad dish by any stretch of the imagination, however, I didn't feel it was worth the effort. The recipe certainly has good bones, but I wish I could think of something that would make this dish sing; possibly a pepper jack cheese? I'll give this another shot but with some modifications. Thanks for a good start!

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