Cauliflower with Mushroom Almond Sauce

A whole cauliflower is steamed, then topped with a sauce made with mushrooms, green onions, and almonds.


6 to 8 servings


1 large head cauliflower (about 2 1/2 pounds)
1/4 pound fresh mushrooms, thinly sliced
1/2 cup sliced almonds
1/3 cup sliced green onions with tops
1/2 cup butter, cubed
2 teaspoons chicken bouillon granules
1 cup water, divided
1 tablespoon cornstarch


In a saucepan containing 1 inch of water, steam whole cauliflower until tender, about 10 minutes.

Meanwhile, in a skillet, saute mushrooms, almonds and onions in butter until mushrooms are tender. Dissolve bouillon in 3/4 cup water; add to skillet. Combine cornstarch with remaining water until smooth; add to skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Place cauliflower in a large bowl; top with sauce.

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