WOW! Great combination of vegies. I used the Asian sauce and it was perfect. I had planned to have a little leftover to chill and use on a salad the next day, but we just kept eating them and they were gone. I think this would be a great chilled dish during the summer.
Reviewed for 123HITS Cooking tag game. Great recipe..........I substituted sliced zucchini for the asparagus and everything turned out wonderful. I think you could use many different vegetable combinations. I used the Asian sauce and look forward to trying the cheese sauce soon.
I enjoyed the veggie combination....quite beautiful together! I used the Asian sauce, and found it a bit too vinegary for me. Really enjoyed the wonderful colors in the vegetables. Plus they are easy to put together. Thanks for sharing! Made for 123 Hits Tag.
I omitted the mushrooms and used the Asian version sauce. While I think next time I should use the low sodium soy sauce this was a great side dish.
I made this with the asian sauce (I'm allergic to milk but would LOVE to try the cheese sauce), and altered the method slightly. Instead of steaming the veggies I braised the cauliflower first (8-10 min) in about a quarter cup of chicken broth, then added the rest of the veggies, covered my pan, and let braise/steam in what little of the broth was left for another five minutes or so. Then I just added the sauce to the veggies to cook for a few. It was absolutely delicious...I ate it all off my plate before I touched one of my favorite entrees (Bourbon Chicken)! Thanks KatieL, will be making often!