~*~ rara avis ~*~
I didn't care for that either. I like the "small" containers but they tend to go bad before I can use them all.I got a container of the Classico 3-cheese from Giant because it had no sawdust. Eh. Didn't care for the flavor. In the Deli section with the cheeses you'll find small containers of Parm/Asiagio/Romano that are much better.
Exactly. I tried the oven-roasting then broiling method and it came out dry with a burnt top. By steaming it before adding the topping, you only need about 5 minutes of broiling to get that perfect crust with tender florets underneath!Thanx for the tip on pre-steaming the cauliflower before roasting. I'd wind up with blackened bread coating and underdone veggie. Never occurred to me to pre-steam. duh.