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Cauliflower Supreme
SUBMITTED 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."
RECIPE RATING:
Read Reviews
(9)
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PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 head cauliflower, broken into small florets
1/2 cup butter
1/2 pound fresh mushrooms, sliced
1/2 cup green onions, sliced
1/3 cup blanched slivered almonds
2 teaspoons chicken bouillon
1 1/2 tablespoons cornstarch
1 cup water
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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.
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REVIEWS
Reviewed on Feb. 11, 2004 by HEARWELL2
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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. Delicous! We loved it and will use again!
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12 users found this review helpful
I must admit, when I read the recipe I had doubts. I like mushrooms, but somehow the...
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Reviewed on May 27, 2003 by LENQUE
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LENQUE
May 27, 2003
The dish is great if you have cauliflower and mushrooms in your refrigerator and you don't know what to do with them. I made this dish according to recipie and it turned out fine, but it lacked in taste somehow, so we didn't care too much about it. It went good with meat dish we had along. I made it second time hoping it would turn out better but it was same. I also added a small amount of cumin to add some taste to it the second time. But apparently this dish needs something else or some more spices for the right combination.
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8 users found this review helpful
The dish is great if you have cauliflower and mushrooms in your refrigerator and you don't...
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Reviewed on Jun. 5, 2008 by
JCL
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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 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.
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5 users found this review helpful
This has the beginnings of a really good dish. I still have to play with it. I lowered...
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Reviewed on Apr. 9, 2005 by MISSLUCKYTOES
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MISSLUCKYTOES
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 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.
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5 users found this review helpful
This is nice, but the bouillion makes it way too salty. I cooked my cauliflower in the...
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Reviewed on Apr. 9, 2008 by
SusieB
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SusieB
Apr. 9, 2008
This was sooo good! I'm always looking for good ways to make cauliflower, and this was wonderful. Even my sons loved it and they would normally never touch cauliflower. I'll definitely be making this on a regular basis.
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4 users found this review helpful
This was sooo good! I'm always looking for good ways to make cauliflower, and this was...
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Reviewed on Sep. 8, 2008 by
CaliforniaBaker
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CaliforniaBaker
Sep. 8, 2008
Sorry I didn't care for this recipe, it had no flavor. I would have rather just steamed the vegies. Thanks anyways!
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1 user found this review helpful
Sorry I didn't care for this recipe, it had no flavor. I would have rather just steamed the...
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Reviewed on Mar. 7, 2007 by moligirl
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moligirl
Mar. 7, 2007
I used canned mushrooms and regular sliced onions since that's what I had on hand and they worked fine. Also, I only had one teaspoon of chicken bouillon and that was enough. My husband, who is "so-so" about cauliflower gave this a "just ok" rating, but I, who loves cauliflower, thought is was great! The slivered almonds added a very nice finish. I would make again - for myself!
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1 user found this review helpful
I used canned mushrooms and regular sliced onions since that's what I had on hand and they...
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Reviewed on Aug. 28, 2008 by Jenny, CO
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Jenny, CO
Aug. 28, 2008
I used olive oil, and chicken stock. But I thought that this recipe was wonderful. I added some garlic salt, and peprika, and I also sprinkled a little bit of parm cheese on top. My friends and children loved it! I will make this again!
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0 users found this review helpful
I used olive oil, and chicken stock. But I thought that this recipe was wonderful. I added...
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Reviewed on Apr. 15, 2008 by NMR
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NMR
Apr. 15, 2008
Good side dish or meatless main. A little heavy on the butter though, so I would probably half it next time. Also seasoned with a little curry powder. Delicious combination of flavors.
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0 users found this review helpful
Good side dish or meatless main. A little heavy on the butter though, so I would probably...
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Cauliflower Supreme
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