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Reviewed: 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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CaliforniaBaker

	Cooking Level: Intermediate Home Town: South Wales, New York, USA Living In: San Diego, California, USA
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Reviewed: 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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Jenny, CO


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Reviewed: 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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JCL

	Cooking Level: Intermediate
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Reviewed: 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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NMR


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Reviewed: 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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Reviewer:

SusieB

	Cooking Level: Intermediate
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Reviewed: 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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moligirl


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Reviewed: 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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MISSLUCKYTOES


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Reviewed: 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

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HEARWELL2


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Reviewed: 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

Reviewer:

LENQUE


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