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Cauliflower with Mushroom-Almond Sauce

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

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

Printed from tasteofhome.com Oct 12, 2008

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Cauliflower with Mushroom-Almond Sauce cont.

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.