South West Cauliflower With a Zing

From: bobo3039

On May 12, 2007

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.

From: mama's kitchen

On Mar 2, 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!

From: Engrossed

On Feb 26, 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.

From: Pam-I-Am

On Sep 8, 2005

Yummy, and very easy to make. I liked the creamy sauce on this. I used pepper jack cheese as a substitute for the monterey and peppers. I went easy on the cayenne because of the pepper jack cheese, but now wish I had put more in for more zip. I didn't feel the bread crumbs on top added much tast-wise or looks. Being fresh, mine started to burn a little so I layed a piece of foil on top. It was a nice recipe for a change from boring steamed cauliflower. I will make again, but with more cayanne next time. Thanks for posting!