The flavor seems to come primarily from fat and salt. To make this more healthy and more flavorful, try the following: 1. spray the dish with non-stick spray rather than using butter 2. reduce the butter for sauteeing to 2 teaspoons 3. replace the milk with 1 cup of reduced sodium, fat-free chicken broth and 1 cup of low-fat evaporated milk 4. add 1/2 teaspoon (or more) of crushed marjoram or thyme leaves 5. add 1/8 teaspoon of ground red pepper to the roux and reduce the butter in the roux (you can cut in half and still successfully blend in the flour). Also, add 1/8 to 1/4 teaspoon of freshly ground nutmeg to the roux. This is standard for a white sauce. 6. Use light cheese for the topping, preferably highly flavored such as asiago or extra sharp cheddar.

Good basic recipe. Now that fresh herbs are in the garden add a handful of your favorites (I like oregano, thyme, and parsley). Adds flavor and moisture. Also I agree with others that some worcestershire helps.

This soup is OK but not wonderful. It does not taste like cauliflower soup. There just are other recipes that are more flavorful than this one.

These are OK but I had to make changes for them to be good. I used probably 3x the mayo, replaced yellow mustard with dijon, put in about 2 T. pickle relish, and used dry mustard. I topped eggs with smoked paprika.