Recipe by cookn4mytwins
I've been making this dish for many years. I think it came from Southern Living. Every time I buy cauliflower, my husband insist that I make it this way.
Top Review by mums the word
I made a half recipe using the beef bouillon option and made no other changes. Although I thought it tasted okay, I didn't really care for the colour of the finished dish. I guess the cauliflower didn't look so appealing with the brown sauce. Next time I will switch to the chicken bouillon as the sauce will be much lighter in colour. (I came across this recipe in the Taste of Home Cookbook binder so thought I would check if it was on Zaar. Thx for posting.)
- 1 medium head cauliflower
- 1 medium onion, chopped
- 1⁄2 cup diced celery
- 3 sprigs fresh parsley, chopped
- 1 tablespoon butter
- 1 tablespoon cornstarch
- 1 beef bouillon cubes or 1 chicken bouillon cube
- 1 cup hot water
- 1 tablespoon soy sauce
- 1 dash black pepper
Directions See How It's Made
- Wash cauliflower and break into florets. Cook in a small amount of water, about 8-10 minutes. Drain, set aside in a serving bowl.
- Saute onion, celery and parsley in butter until tender. Remove from heat; add cornstarch, stirring until blended.
- Dissolve bouillon cube in 1 cup hot water; gradually add to onion/celery mixture, stirring constantly.
- Add soy sauce and black pepper; cook over medium heat, stirring constantly until smooth and thickened.
- Pour over cauliflower.