Cauliflower with Mushroom-Almond Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The roots of Elinor Levine's recipe go back a generation. It was the dish my mother always made for my Dad, she explains from her West Palm Beach, Florida home. Ingredients:
1 large head cauliflower (about 2-1/2 pounds) |
1/4 pound fresh mushrooms, thinly sliced |
1/2 cup sliced almonds |
1/3 cup sliced green onions with tops |
1/2 cup butter, cubed |
2 teaspoons chicken bouillon granules |
1 cup water, divided |
1 tablespoon cornstarch |
Directions:
1. In a saucepan containing 1 in. of water, steam whole cauliflower until tender, about 10 minutes.
2. Meanwhile, in a skillet, saute mushrooms, almonds and onions in butter until mushrooms are tender. Dissolve bouillon in 3/4 cup water; add to skillet. Combine cornstarch with remaining water until smooth; add to skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Place cauliflower in a large bowl; top with sauce. Yield: 6-8 servings.
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