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Cauliflower with Mushroom-Almond Sauce Recipe

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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.

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Cauliflower with Mushroom-Almond Sauce Recipe

Prep/Total Time: 25 min.

Yield: 6-8 Servings

5 20 25

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

In a saucepan containing 1 in. of water, steam whole cauliflower until tender, about 10 minutes.
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.

Originally published as Cauliflower with Mushroom-Almond Sauce in Country Woman May/June 1995, p13

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