4 Reviews

This was perfect to use the enormous head of cauliflower that I got on sale yesterday. The sauce is delicious with just a touch of heat. I made the sauce on the stove top while the cauliflower was roasting so everything was ready at the same time. My husband, the vegetable hater, gave this recipe a big thumbs up so for sure I will be making it again.

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Irmgard September 21, 2008

Oh yum! Talk about comfort food at it's best. The chipotle chile in adobo was the perfect accompaniment to this savory dish. I followed this completely as we love cauliflower, fresh from the garden, and the kick of the chile. Will make this many times over. Very easy to put together, as I made the sauce stove top, and threw it in my toaster oven for warming, and development of flavor. Absolutely a winner to us! Thanks, Rita! Made for *ZWT3 07*

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Andi of Longmeadow Farm June 26, 2007

My son did not care for the garlic but I liked this recipe. I have a convection oven so I'll need to cut back on the first 25 minutes of roasting, I'll try 15 to 20 mins next time. I also think you could use 1 1/2 heads of cauliflower as this makes a lot of sauce. Oh yes, and I opted to use the stove top to make the sauce. Thanks Rita, I'll be making this one again. Made for ZWT III 2007 - United States Region

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Charlotte J June 22, 2007

This was absolutely delicious! The chipotle's gave it just the right amount of kick. I cut down on the garlic just a wee bit as I was having my Mom for dinner and she is not a huge garlic fan, next time I will add the full amount. I used 2 heads of cauliflower, and made the left overs into an amazing soup the next day. Thanks for a fantastic recipe Rita!

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~Leslie~ April 15, 2005
Creamy Chipotle Cauliflower