Had a similar dish at a 5-start restaurant in Chicago several years ago, and have been looking for a good recipe. THIS IS IT! However, I used butter, not margarine, one large clove minced fresh garlic instead of the garlic powder, and omitted the salt. The Kraft grated cheese I used gave it enough salty flavor. I basted the steamed cauliflower head with the garlic butter, then used the remainder of the butter to mix all the other ingredients together before pressing onto the cauliflower head. I think next time I will steam it for only 10 minutes, since I don't like it so mushy. Also, I used a quiche baker to help dry out some of the liquid from the steaming. THANK YOU THANK YOU!
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Had a similar dish at a 5-start restaurant in Chicago several years ago, and have been looking...