Cauliflower Supreme Recipe -
Cauliflower Supreme Recipe
  • READY IN 45 mins

Cauliflower Supreme

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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 More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Sep 08, 2008

Sorry I didn't care for this recipe, it had no flavor. I would have rather just steamed the vegies. Thanks anyways!

Jun 05, 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.

Apr 09, 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.

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!

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.

Apr 09, 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.

Mar 11, 2010

I didn't have mushrooms, so left them out. I used half the bouillon and much less butter. It turned out just great. I'll try it with the mushrooms next time.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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