Easy and great way to spice up cauliflower This is a great way to spice up cauliflower. Added some variety to plain old steam cauliflower. Also a great alternative to mac and cheese! I am a pasta lover but now that I have made this the next time I am craving mac and cheese I'll reach for this recipe instead. I was going to take a photo but we ate it all before I had a chance! Pros: Quick and easy to make
Good recipe I enjoyed this recipe and have made it a few times. I modified it a little I had 1% on hand instead of skim and I used a little less cheese. I used a mix of purple and white cauliflower and topped with fresh herbs: parsley basil & tarragon. The purple cauliflower made the dish look incredible.
Excellent comfort food I went ahead and used the whole head of cauliflower in my 12 cast iron skillet and used a lid during the cooking process. When broiling watch it carefully to prevent burn. 2 minutes max. Turned out heavenly! Yum Pros: A great alternative to that boring steamed cauliflower
This is a really easy recipe. I made it even easier by using frozen cauliflower. Also instead of using a skillet I used a non-stick saucepan and transferred to a non-stick baking pan for the broiling. Worked wonderfully & made for a very quick 'n easy cleanup! Like previous reviewers have said use black pepper. I also substituted a few dashes of garlic powder for the chives (didn't have any on hand) and it worked out nicely. Also didn't have any flour (not my day I know!) but that didn't seem to matter. Dana Washington DC
I do cauliflower another way that is always impressive and delish. I immerse the entire clean head into a sauce pan w/ a little water and salt simmer till tender then pour off the water dig a few holes and add a topping of butter mustard onion flakes parsley garlic and grated cheese. Pack this into and around the head and cover. Let it melt and merge into the veg. and then serve with a large serving spoon. Divine. Mary Ellen KC MO
This was so good I will definately make this again. I cooked the cauliflower in a sauce pan though and just transferred it to a small baking dish after I added the milk/flour and the sauce thickened. Then I added the topping crumbs and oven browned it. Next time I will double the recipe so we can have left overs. It would also be great for entertaining since it can be made ahead of time and browned with other items later. Thanks! Healthy Cook PA
I thought this was pretty good. However two things I would change. First store-bought bread crumbs are way too dense for this dish in my opinion. They tended to take over the whole dish. Next time I will make my own and probably cut the amount in half. Secondly I will switch the white pepper to black pepper to give it more of a kick. Jennifer Puyallup WA
This is excellent. One pan clean-up is great. I didn't feel the store bought bread crumbs were too heavy at all. I added a little extra cheese and it was not necessary. Didn't have any chives--didn't miss 'em. Definitely double the recipe if you want leftovers. Perfect amount for a family of four.
This dish was fantastic. I didn't have chives on hand but substitued chopped green onion. I followed the other readers' advice and used black pepper and I also doubled up to have leftovers. Unfortunately there were none! My youngest son (a notoriously picky eater) even had seconds. In fact it was only on his second helping that he realized it was cauliflower. My husband also thought it was potatoes until my son made his discovery. My 13 year old's verdict? "Huh I guess I really like cauliflower." I will make again and again. Jenn D Seaside CA