Cauliflower Gratin with Garlic Breadcrumbs

Show:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Average Rating:

Total Reviews: 3

Showing 1-3 of 3

Sort by:

Newest
  • on February 22, 2013

    Flag

    I was eager to try this dish which combined together some of my favorite individual items in a way I would not have thought to do. The outcome was just right for flavors that were nicely pungent but not too much so. I think the subtle sweetness of the apple really pulled all of the more pungent flavors of curry, garlic, parmesan, onions and cauliflower together. I eliminated the garlic powder as I'm not in general a fan of that ingredient and with four cloves of grated garlic it was perfect without the powder. I imagine this would be great with Thanksgiving dinner, as the recipe intro suggests. But it is also great with pork or chicken or all by itself.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 25, 2012

    Flag

    After reading the recipe (sounded tasty and the review ("very bland, no one liked, worst", I had to try - and I found it to be a tasty, cheesy, garlicky gratin. The flavors of cheese and garlic & steamed cauliflower were excellent. But for me a recipe is only a starting concept. I adapt as I go. Here are my tweaks -- which affected the flavor of the finished product. First, I toast, grind, and blend fresh spices to make my own curry. Second, instead of "resting" it in the cream, when the apple and onion were tender I made a roux & used milk to create a béchamel sauce. Then I added fontina & parmesan until melted, folded in the cauliflower & let it simmer. I prepared the topping according to the recipe, put the cauliflower & sauce in a baking dish, topped w/ bread crumbs & finished in the oven, 15 minutes. Topped with Parmesan & crumbs. Go for it! You'll like it. I did and I am NOT a cauliflower fan.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 23, 2011

    Flag

    Very Very bland no one liked it at all was the worst part of thanksgiving.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

© 2013 Television Food Network G.P. All rights reserved.