Cauliflower Supreme

Cauliflower Supreme

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"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

45 m servings 215 cals
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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

21
  1. 29 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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 ...

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 w...

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 s...

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 an...

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 ...

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...

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

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.

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 i...