Cauliflower with Almonds Recipe
Cauliflower with Almonds Recipe photo by Taste of Home

Cauliflower with Almonds Recipe

Publisher Photo
"THIS WAS MOTHER'S favorite vegetable dish for Thanksgiving dinner because it was so showy. The huge head of cauliflower was presented whole, covered with cheese sauce. The green beans surrounding it gave the dish a bright, festive look."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings

Ingredients

  • 1 medium head cauliflower (about 1-1/2 pounds)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • Shredded cheddar cheese
  • 2 tablespoons sliced almonds, toasted
  • Paprika
  • Cooked green beans, optional

Nutritional Facts

1 serving (3 ounces) equals 81 calories, 5 g fat (2 g saturated fat), 12 mg cholesterol, 143 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. Trim leaves from cauliflower, leaving 1 in. of stem for support. Place in Dutch oven; add hot water that covers stem but does not touch head. Cover and steam until tender, about 12-15 minutes. Meanwhile, melt butter in a small saucepan; blend in flour and salt. Add milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. To serve, cut off stem and place cauliflower in a serving dish. Spoon the sauce over and sprinkle with cheese, almonds and paprika. Accompany with green beans if desired. Yield: 6-8 servings.
Originally published as Cauliflower with Almonds in Reminisce November/December 1992, p47

Nutritional Facts

1 serving (3 ounces) equals 81 calories, 5 g fat (2 g saturated fat), 12 mg cholesterol, 143 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Cauliflower with Almonds

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Mar. 3, 2014

"Awesome"

MY REVIEW
Reviewed Aug. 11, 2010

"This is such a pretty presentation that it's perfect fare for the holidays and parties. The topping for the cauliflower is very nice, but I don't think there is enough of it. I double that part and serve it in a chafing dish by itself (after I pour a little bit over the head of cauliflower and strew it with the almonds). This way diners can get as much sauce as they want without others getting stinted."

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