Cauliflower Supreme

Cauliflower Supreme

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"My mother-in-law makes this for Thanksgiving every year. Our family can't get enough of it. You can use frozen cauliflower instead of fresh, but it is not quite as good."

Ingredients

45 m {{adjustedServings}} servings 215 cals
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Nutrition

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  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Heat one inch of water to a boil in a saucepan over medium-high heat. Add cauliflower florets, and cook covered for 7 to 9 minutes, or until tender. Drain and set aside.
  2. Melt the butter in a large skillet over medium heat. Saute mushrooms, onion, and almonds. Stir in the chicken bouillon. Dissolve the cornstarch in water, and gradually stir into the mushroom mixture. Cook until thickened. Pour the mushroom mixture over the hot cauliflower, and serve.
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Reviews

21
  1. 29 Ratings

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I must admit, when I read the recipe I had doubts. I like mushrooms, but somehow the combination didn't appeal all that much. On the other hand I had the ingredients on hand and needed a side ...

This has the beginnings of a really good dish. I still have to play with it. I lowered butter to about 1.5 tbsp, used 1 leek instead of green onions and crimini mushrooms. I was a little w...

This is nice, but the bouillion makes it way too salty. I cooked my cauliflower in the microwave on high for 6 minutes, but otherwise followed the recipe exactly. If I make it again, I would s...