Cauliflower Supreme

4.3
(48)

My mother-in-law makes this for Thanksgiving every year. Our family can't get enough of it. You can use frozen cauliflower instead of fresh, but it is not quite as good.

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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 head cauliflower, broken into small florets

  • ½ cup butter

  • ½ pound fresh mushrooms, sliced

  • ½ cup green onions, sliced

  • cup blanched slivered almonds

  • 2 teaspoons chicken bouillon

  • 1 ½ tablespoons cornstarch

  • 1 cup water

Directions

  1. Heat one inch of water to a boil in a saucepan over medium-high heat. Add cauliflower florets, and cook covered for 7 to 9 minutes, or until tender. Drain and set aside.

  2. Melt the butter in a large skillet over medium heat. Saute mushrooms, onion, and almonds. Stir in the chicken bouillon. Dissolve the cornstarch in water, and gradually stir into the mushroom mixture. Cook until thickened. Pour the mushroom mixture over the hot cauliflower, and serve.

Nutrition Facts (per serving)

215 Calories
19g Fat
10g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 215
% Daily Value *
Total Fat 19g 24%
Saturated Fat 10g 50%
Cholesterol 41mg 14%
Sodium 153mg 7%
Total Carbohydrate 10g 4%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 5g
Vitamin C 47mg 235%
Calcium 48mg 4%
Iron 1mg 6%
Potassium 477mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.