I doubled the cheese and the pepper and it just doesn't help. This recipie sounded much better than it tasted.

I think I'd have found this a bit bland had I used ONLY cauliflower, and as I wanted to use up some of my broccoli as well, I put that in, too. I used half broccoli and half cauliflower. As for taste...I agree with the other reviewers in that it needed a bit more in the way of seasonings. To do that, I increased the salt by 1/2 tsp, the pepper to 1/2 tsp, added a dash of cayenne pepper to the bread crumbs, and used herb butter instead of plain butter. I also increased the Dijon mustard to 1 1/2 TBSP (or 30 ml) - an American TBSP measures 15ml , Aussie and British TBSP's measure 20ml. My herb butter I make from plain unsalted butter and add 1/4 cup fresh chopped parsley and fresh chopped chives . This would have been good with a little garlic, lemon, and thyme added to the herb butter as well. I increased the cooking temp. to 210 C (or 410F). and would have liked there to be more bread crumbs. Will make more next time. Cooking time was about 20 minutes until bubbling and browned. I think this one's a very good base recipe to start with and each time I can add different herbs or seasonings to make it slightly different.

I had all the ingredients on hand and this was very easy to make. It went over well with the kids, which surprised me. However, the high fat content has me worried. It was good, but I felt too guilty eating it.

I followed this recipe more or less as written with only minor variations. (For example, I steamed 32 oz. of frozen cauliflower according to the package directions rather than cooking one large head of fresh cauliflower; and I added about 2-3 Tbsp. of parmesan cheese to the topping mixture.) Mainly, this recipe is a lot of work compared to another version I have that has only four ingredients (the other recipe uses one can of cheddar cheese soup in place of the cheese sauce). However, even though this recipe's cheese sauce is very tasty, the dish still came out bland. I would recommend it to others mainly as a good start for a cauliflower dish to see whether they can figure out how to improve it. If I make it again, I will definitely use more black pepper -- at least 1/2 tsp., plus probably 1/4 tsp. of cayenne pepper in the roux -- as well as garlic salt in place of regular salt (which I will probably increase to one full teaspoon). Although I like a lot of ""crust"" on a dish like this, I think 1 cup of bread crumbs is too much. Also, I think the baking temperature for this recipe is too low. My oven temperature is fairly accurate, but even after 20 full minutes at 350 degrees, the sauce was not bubbling and the topping had not browned. Next time, I will bake this dish for at least 20-25 minutes at 400 degrees. I love cauliflower, so I will likely try this recipe again with the modifications I described to get more flavor. But this was definitely not the home run I would have expected after all that work.