Cauliflower with Mushroom-Almond Sauce Recipe
Cauliflower with Mushroom-Almond Sauce Recipe photo by Taste of Home
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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings


  • 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


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

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