Cauliflower Supreme

17 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“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.” - by ASHERHEAD

Directions

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.
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.

Nutrition

Amount Per Serving (6 total)

Calories
215 cal
11%

Fat
18.6 g
29%

Carbs
10 g
3%

Based on a 2,000 calorie diet

Reviews (17)

Rate This Recipe

HEARWELL2

Feb. 11, 2004

"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 dish. ..." See more Delicous! We loved it and will use again!"

JCL

Jun. 5, 2008

"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 weirded..." See more out by chicken boullion so I used just a little, skipped the almonds and the corn starch, and threw the cooked cauliflower into the pot with the browned mushrooms and leeks. Served on the side of turkey blue cheese burgers (from this site) for a great low carb meal."

Susan Stone

Apr. 9, 2005

"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 substit..." See moreute low sodium canned broth, probably vegetable broth, and use chopped sweet onion in place of the green onions (regular onions leave a bad taste in my mouth). I probably will make this again, because I've been wanting a good way to fix cauliflower."

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