Made 1/2 quantity of this recipe, followed the recipe seeing it was the first time but substituted grated mozzarella instead of bocconcini. I took note from others that the cauli wasn't cooked so made sure the florets were very small and I also covered the dish with sprayed alfoil for the first 35 minutes. The cauli was still not cooked so I removed the foil and cooked 15 minutes longer to brown. I then recovered it with foil and cooked a further 5 minutes to ensure the cauli was cooked.
Uncooked cauli seems to have a different taste in a bake than precooked so next time I would definitely parcook the cauli thus saving the extra 20 minutes of cooking time, not to mention the extra electricity used.
It was very cheesy with the 3 different cheeses, I'd perhaps cut down a little on that too but overall, I did enjoy it. I would have enjoyed it even more if the cauli had been pre-cooked.
