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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cauliflower, broken into small florets
fresh mushrooms, sliced
green onions, sliced
blanched slivered almonds
1 1/2 tablespoons
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!
Sorry I didn't care for this recipe, it had no flavor. I would have rather just steamed the vegies. Thanks anyways!
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.
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.
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 215
** Calories from Fat: 168
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Smooth, creamy, low-carb mashed cauliflower is a tasty alternative to potatoes.
See how to make tender, beautifully caramelized roasted cauliflower.
This simple vegetable recipe is an elegant, healthy side dish.