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Cauliflower with Mushroom-Almond Sauce

 Cauliflower with Mushroom-Almond Sauce
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.
6-8 ServingsPrep/Total Time: 25 min.


  • 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.