TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 1-1/2 cups fresh cauliflowerets
  • 1/2 cup sliced celery
  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 cup white wine or chicken broth
  • 1/8 teaspoon pepper
  • Grated Parmesan cheese

Nutritional Facts

3/4 cup: 103 calories, 6g fat (4g saturated fat), 15mg cholesterol, 319mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 2g protein.


  1. Place 1 in. water in a small saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and set aside.
  2. In a small skillet, saute celery and onion in butter until tender. Add the cauliflower, bouillon, wine and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute or until heated through. Sprinkle with cheese. Yield: 2 servings.
Originally published as Company Cauliflower in Cooking for One or Two Cookbook 2003, p236

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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gardenerbowler User ID: 728617 61896
Reviewed Jan. 20, 2014

"I think this is a very nice change from the way I normally make cauliflower. I made this using leftover cauliflower that was already cooked. I omitted the chicken bouillon as I couldn't find them . Liked the parmesan flavor instead of a cheddar cheese sauce you put on some vergetables. Will make it again."

pschube User ID: 2658481 68319
Reviewed Sep. 25, 2012

"So simple and delicious!"

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