Source: dLife

Cauliflower sauteed with mushrooms, onions, and almonds.

Servings

1.0
1 each  Cauliflower, head, small, 4", fresh 0.5
0 1/2 cup  Butter, unsalted 0.5
0 1/2 lb  fresh mushroom slices 0.5
0 1/2 cup  fresh chopped green onion 0.3333
0.3333 cup  slivered almonds 2.0
2 each  low sodium bouillon cube 1.5
1 1/2 tbsp  cornstarch 1.0
1 cup  cold water

1. Heat one inch of water to a boil in a saucepan over medium-high heat.
2. Add cauliflower florets and cook covered for 7 to 9 minutes, or until tender. Drain and set aside.
3. Melt the butter in a large skillet over medium heat. Sauté mushrooms, onion, and almonds. Stir in the chicken bouillon.
4. Dissolve the cornstarch in water and gradually stir into the mushroom mixture. Cook until thickened.
5. Pour the mushroom mixture over the hot cauliflower and serve.