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Cheesy Cauliflower Gratin Recipe

Cheesy Cauliflower Gratin

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

Showing 31-40 of 43

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  • on March 29, 2007

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    We did not enjoy the plastic texture of the sauce. It was not very cheesy.

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  • on March 24, 2007

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    This was very tasty!

    First, I used a 16oz bag of frozen broccoli since I didn't have any cauliflower on hand (she said on the show that broccoli would be good too. I kept the recipe the same. The only change I made was to use HALF a can of the soup (as some had previously mentioned and I used plain bread crumbs. It turned out perfect!

    Only change I would make next time would be to use less cayenne pepper. It had a bit of a kick to it! (My family is not a huge fan of spicy stuff

    Give it a try...super easy and tasty!

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  • on March 22, 2007

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    This was very good. i used broccoli instead because my husband isn't a fan of califlower. I also used mozzerella shredded cheese because i didn't have any mexican cheese available and it turned out fabulous. very good

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  • on March 21, 2007

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    If I don't like something that's supposed to be "cheesy," something is wrong. The flavors just didn't work. The cheddar cheese soup is the problem in this recipe.

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  • on March 19, 2007

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    My kids actually like cauliflower but they refused to eat this. They said the sauce was "icky." Personally, I agree with them. I won't make it again.

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  • on March 19, 2007

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    I never could get my grandchildren to eat Cauliflower. They loved this recipe, thank you

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  • on March 19, 2007

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    This was disappointing because it really didn't taste like cheese. The cheese soup is creamy and all but doesn't taste like real cheese. Tasted artificial.

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  • on March 14, 2007

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    I made a few adjustments to this recipe and we loved it. I thinned the soup with a little milk. About three quarters of a can and I doubled the cauliflower as I have a large family. I did not add the spices suggested in the recipe instead I added just a pinch of nutmeg. I also only used swiss cheese instead of the blend as that is what I had on hand. Made the topping just as written and this was one yummy side dish. If you just thin out the soup before adding it to the cauliflower it won't be lumpy. Also one whole can for just a small amout of cauliflower is just a bit too much in my opinion. It was perfect for a double portion of the veggie though.

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  • on March 14, 2007

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    My family loved this recipe just omit the salt the condesed soup is salty enough I used Panko (Japanese Bread Crumbs for a great crunchy topping it's a keeper. Much better than Green Giant's Calliflower @ cheese sauce.

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  • on March 13, 2007

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    it was very cheesy and yummy but it got cold really quick. Maybe just because i didn't broil it long enough.

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