Cauliflower Supreme

Cauliflower Supreme

20 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  ASHERHEAD

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  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.

Share It

Reviews (20)

Rate This Recipe


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. Delicous! We loved it and will use again!



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 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

Susan Stone

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 substitute 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.

More Reviews

Similar Recipes

Roasted Garlic Cauliflower

Roasted Garlic Cauliflower

Roasted Balsamic Cauliflower

Roasted Balsamic Cauliflower

Garlic Mashed Cauliflower

Garlic Mashed Cauliflower

Lime Cilantro Cauliflower

Lime Cilantro Cauliflower "Rice"

Roasted Carrot and Cauliflower Curried Soup

Roasted Carrot and Cauliflower Curried Soup

Roasted Cauliflower Soup

Roasted Cauliflower Soup


Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Roasted Garlic Cauliflower


next recipe:

Roasted Balsamic Cauliflower