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I loved this recipe. I made if for Thanksgiving and every time I see cauliflower is on sale, I instantly think of recipe!
This looked very interesting so I had to try. 3 changes, but nothing much. I did use Monterey Jack as you suggested. Velveeta, unless it is mixed with rotel and served with Doritos ... I don't touch it. Sorry Velveeta fans. The cheese was great. I did puree almost smooth, but did leave a little texture. I used a whole wheat cracker blend. I'm not a saltine fan, they worked very well. Then I added a little fresh fine chopped parsley.. Ingredients were on spot. I put mine in individual gratin dishes and then topped with a sprinkle of cheese and baked in the oven to brown the top slightly. I was a great dish. It is in my book. I just enjoyed the monterey jack and the hint of fresh parsley,
I didn't whip mine until it was smooth, but left it looking like little tiny pieces of cauliflower. I used whole wheat crackers and left out the salt, and arranged more Velveeta decoratively on top. This was tasty, but felt like it should have had something more I can't put my finger on. Next time I'll try the colby-jack, and add in some jalapenos or bacon.
Very unique.... in a good way. It's nice and creamy. I cut some fat by only using 1/4 cup of butter and I used reduced-fat sour cream. I chose to use the colby-jack cheese over the Velveeta. I think the colby-jack cheese is the way to go for this recipe. I'll make this again. Thanx!