By Bergy on September 01, 2001
"This is a very attractive dish to bring to the table! If you want your cauliflower cooked a little more steam it for 5 min prior to putting it in the casserole. I like it crisp so I do it raw."
Serving Size: 1 (309 g)
Servings Per Recipe: 8
"Pretty and tasty. I added broccoli for color and salsa so it wouldn't be dry and jalepenos for spice. I also used soy cheese instead of dairy cheese. Yummy,"
"I love simple and easy. This was prepared in the early am and cooked in the pm. Great stuff"
"Loved this one too, Bergy! I was afraid it would be rather bland, but it turned out wonderfully. I'd also like to try this with broccoli instead of cauliflower, though the crisp baked cauliflower was very, very yum! I had this with freshly toasted bread for an absolutely delightful dinner :-)"
"I like my veggies al dente, but after 10 minutes this still came out so crunchy I had to bang it back in for another 10. When we finally ate it, there was also a lot of moisture in the bottom of the pan the melted cheese did not interact very well with - it didn't add to the appeal of the dish. It was relatively tasty, but am not sure if I'll be making it again."
"Had tomatoes, cauliflower and onions to use, and found this recipe. Served it with steak and a mix of other veges. Delicious. Thoroughly enjoyed by all."
"I used "Broccoflower" (this is a cross between a cauliflower & broccoli it looks like cauliflower but is green) and is was really good. The green color with the red tomatoes peeking through was great"
"We had to bake this for 30 minutes for it to be even close to done. It was still not exactly cooked, but we were hungry, so we ate it super crisp!! It probably could have stayed in the oven another 15 minutes."