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Cauliflower with Mushroom-Almond Sauce
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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 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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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |