Cauliflower With Mushroom-Almond Sauce

Course : Vegetables
Serves: 6
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1 large cauliflower
1/4 pound fresh mushrooms -- thinly sliced
1/2 cup sliced almonds
1/3 cup sliced green onions with tops
1/2 cup butter or margarine
2 teaspoons instant chicken granules
1 cup water -- divided
1 tablespoon cornstarch

Preparation / Directions:

In a saucepan containing 1-in. of water, steam whole cauliflower until tender, about 20 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. Dissolve cornstarch in remaining water; add to skillet. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Place cauliflower in a large bowl; pour sauce over it and serve immediately.


Nutritional Information:

220 Calories (kcal); 22g Total Fat; (85% calories from fat); 3g Protein; 5g Carbohydrate; 41mg Cholesterol; 164mg Sodium

2 Kitchen's say:
  (3 3/4 Stars!)
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