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We really enjoyed this cauliflower dish with tonight's dinner. Cauliflower is my favorite veggie and I love this take on it. The only change I made was to use half & half vs. milk and canned mild green chilies. I also used fresh sourdough bread crumbs tossed with a little melted butter for the topping. DH loved this dish and went back for more. Will definitely make this delicious dish again very soon. Made for Make My Recipe Reunion tag, December, 2012.

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Nancy's Pantry December 10, 2012

Yummy! This has just the right amount of 'zing' for my kids to eat. Different take on an old favourite. Thanks.

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evelyn/athens June 09, 2009

We made this recipe last night as a side to Chicken in Creamy Chipotle Sauce. We really enjoyed it! It is the first time I have made cauliflower with cheese sauce (usually I roast it with rosemary and garlic) and I have to say that it was great! I will definitely make this recipe again. We followed all instructions and ingredients as posted. Thanks! Made for ZWT5.

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Dr. Jenny May 30, 2009

Lovely, we love cauliflower and cheese and this was a great variant! Not too spicy for those who don't enjoy, nice zing for those who do. I made my sauce in the microwave.. force of habit! Easy to prepare, and delicious, thank you, Leslie! Made for ZWT5

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Karen Elizabeth May 26, 2009

I love cauliflower too and this an excellent preparation. I didn't add bread crumbs and used a few chopped jalapenos rather than the chilies.

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iris5555 May 12, 2007

Awesome side! I stand corrected- my family now eats cauliflower! Thanks for that and for such a great recipe Leslie! I followed this exactly except I had to use colby jack as that is what I had. Gave a nice color to the veg. This made the all too bland and misaligned cauliflower really taste amazing. The zing was very mild and very nice. This could be served at any family dinner as well as a very nice and more formal event. Definitely a keeper!

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Mama's Kitchen (Hope) March 02, 2007

YUMMY! This is a new favorite! I used 1 chopped up head of cauliflower steamed for 5 minutes. I used 1 tablespoon of butter, 1 minced garlic clove cooked in the butter first, a 4oz can of mild green chilies undrained and half and half in place of the milk. Everything else the same. My sauce was a paste before adding more half and half. I poured it over the cauliflower and topped it with more cheese. I omitted the bread crumbs. I had to bake it for 20 minutes. The sauce thickened upon standing. I loved the crisp tender cauliflower with the flavorful creamy sauce....sooooo DELISH! I think the green chilies make it extra special. This would also be good topped with parmesan.

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Engrossed February 26, 2007

We really enjoyed this recipe.I left out the green chilies as we are not spicey food people. I did find though that when I took it out of the oven the sauce that was creamy and thick was quite watery. I think it may just have been because I didn't strain the cauliflower enough. I will definately use this recipe again. Thank-you for posting it.

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Winnipeg *Mel* September 15, 2006

This is really easy and went together well. I felt that the sauce was a little thin. I used low-fat cheddar cheese instead of the low-fat Monterey just because that was what I had on hand. It had a nice zing without the addition of the green chilies.

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PaulaG November 14, 2005

The sauce didn't come together as I would have liked - I'll make an old fashioned roux based cheese sauce next time. It was, however, delicious & was gobbled up by all, runny sauce & all. I used pepperjack instead of adding chilies and skipped the breadcrumbs just as a personal preference. Thanks!

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Elmotoo October 03, 2005
South West Cauliflower With a Zing