*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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3.31.16 We re about mid-range on spicy foods and I knew that the amount of red pepper flakes in this recipe would totally overpower everything. Almost makes me wonder if that s a typo? I scaled this recipe down to 3 servings and it then called for 1 Tbsp of red pepper flakes. I used 1/2 tsp and still got the kick. Cauliflower is very mild in flavor and unless you adjust the red pepper flakes in this recipe I suspect all you ll taste is the heat and not the cauliflower or the cheese. I steamed the cauliflower in the microwave on high for 2 minutes used Italian panko crumbs and was quite happy with the way this ultimately turned out.
Loved it with the tweaks that some others did. Here's what I did:1. Roasted the cauliflower first 350 F for 30 min coated with some olive oil and about 1/2 tsp salt. Made the sauce with 1/2 cup MORE milk and about 3 oz more cheese. 1 tsp dijon 1/2 tsp paprika - really gave it the zip that many reviews said it was lacking. Put the sauce on the florets then back in the oven for about 8 min. The sauce coated it nicely without being runny or watery. Hubby and I both had seconds of it just by itself it was so good.
Like other reviewers, I thought 2 TBls way too much red pepper flakes, but recipe DOES say "or to taste". I settled on 1/2 tsp as my Mom is 92 and doesn't handle hot spice well. My husband and Mom loved this, me - it was okay. But then, I don't care for mac n cheese!, so its me. We will be making this again as we are all watching our carbs. Its rich and decadent and very easy. Thanks for a recipe we will use often
Do NOT put 2 T of red pepper flakes. That has to be a typo. Do put some maybe start with 1 teaspoon. I used regular bread crumbs for the top because I didn't have panko. That would be better but still a yummy recipe that my husband actually ate!
Consistency not as nice as I would prefer, but suspect that is because this sauce has no flour/is not a roux base. I would maybe bump up the cheese next time. I also lightly browned a shallot instead of using onion b/c I thought that may generate a bit more flavor. I did not use the red pepper flakes because of other reviews. Overall a good base, but you may need to play with ti some.