Reviewed: Oct. 17, 2009

We made this recipe for our Oktoberfest and it was a hit. The students made the dish and everyone loved it. Teachers were asking for the recipe the following day. We topped it with bread crumbs to add texture and dotted it with a bit more butter. It makes a lovely casserole. Just cooked it myself at home.

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Herr Land

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Reviewed: Feb. 12, 2009

I followed some of the advice of the other reviewers and used a little white wine. 1 1/2 c. milk and 1/2 c. white wine. I didn't add extra salt as I didn't want it too salty. I'll update how it was after we try it with dinner. EDITED: My family inhaled it, even my cauliflower-hating husband. It's a little bland, I might add some dry mustard next time.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 17, 2008

Bland on it's own, but I added a bit of pepper, cayenne, mustard, and nutmeg and that turned it into a winner. It is saucy though and I might cut the sauce down by half next time. A nice warm comfort food for winter.

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Oct. 6, 2008

This was good. I added some breadcumbs & additional cheese on top of the dish. It was slightly bland but it complimented the spicy lamb cutlets I made very well.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Sep. 18, 2008

Just like my nan used to make, although i did add salt and more cheese and a bit of mustard to the sauce, and extra cheese on top, cause i love cheese.

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Nick

Cooking Level: Intermediate

Living In: Bridgend, Glamorgan, Wales, U.K.

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Reviewed: Aug. 10, 2008

I love cauliflower and when it is hot and covered with cheese - even better! I used 2 heads of cauliflower. For the sauce, I used about 2 tbsp. of olive oil inplace of the butter. I added chicken soup mix, onion powder and garlic powder to the sauce. Too bad I did not read the other reviews - but next time i will probably add mustard or mustard powder to give it a bit of a kick. I added shredded mozzerela cheese the last 2 minutes of baking time, so that the cheese would not burn.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Mar. 13, 2008

I should have read the reviews. This made WAY too much sauce, and it was so bland and floury-tasting. I would have had to add a ton more cheese to make it how I'd like, and I just didn't think it would be worth it. Not recommended. Sorry.

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Caroline C

Cooking Level: Expert

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Reviewed: Dec. 6, 2007

This was good could have used something. I seasoned this with some ground mustard and some chicken boulion and served it with chicken courdon blue. Everyone said it was great. I only used about 3 0z of swiss cause that was all I had but it was still cheesy. I think I will make this again. Oh and my two year old year old had some and said Yum which is a good sign.

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Jenny

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2007

I don't normally enjoy cauliflower, but this was tasty. I seasoned the sauce with salt, pepper, garlic powder and ground mustard. I used a 6 oz bag of shredded swiss cheese, but next time I won't add the extra cheese cause that made the sauce almost too rich.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Apr. 9, 2007

I loved this dish. I am not a huge swiss cheese fan so I was a bit worried but it came out fantastic. It was the perfect amount of sauce for the cauliflower. Everyone thought it was great.

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heritageheart

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Reviewed: Dec. 13, 2006

Very good. Probably made twice as much sauce as was actually needed. I read the idea about dry mustard & paprika after the fact - I'm sure that would've really made it pop!

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sfoak

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Reviewed: Nov. 22, 2006

I made this to take to a cookout and it was great without any changes. I'm also adding this recipe to my holiday dinner this year as well. Thanks for sharing!

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CarrieAnn

Cooking Level: Expert

Living In: Saint Petersburg, Florida, USA

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Reviewed: Jun. 30, 2006

Pretty good, made a LOT of sauce, but I didn't mind - I served this with fresh snow peas and the sauce was great on the peas. I might even add snow peas to this recipe next time. I did add a bit of mustard to the sauce - adds a nice flavor.

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TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

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Reviewed: Dec. 7, 2005

I bring this to my family gatherings and everyone loves it...even if they aren't a fan of cauliflower to begin with!

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Jen

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Reviewed: Jul. 13, 2005

If it's too bland, throw some dry mustard in with the flour at the beginning and sprinkle some paprika on top after baking. My kids ate this, so it automatically gets a higer mark from me.

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KJENSKY

Cooking Level: Expert

Living In: West Chicago, Illinois, USA

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Reviewed: Apr. 27, 2005

I too must agree that the sauce alone was a bit bland. Don't know what the first reviewer meant about the dish not needing the milk and flour. That's how you start any cheese sauce. Anyway, I added garlic and onion powders and black pepper and it was still rather uninteresting so I thought about what it is that makes fondue so tasty. In my opinion it's the wine. With that addition it turned out nicely. Thanks Brenda for a good start!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 17, 2003

I found this to be very bland and I even added diced onions, Worcestershire sauce and mustard! It didn't seem to need the flour and milk as this took away from the cheesiness. Sorry, this one is just not a keeper.

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CHEFDALI

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