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Wash cauliflower, and break into flowerets. Cook, covered, in a small amount of boiling salted water about 8 to 10 minutes or until crisp-tender; drain. 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 vegetable mixture, stirring constantly. Add soy sauce and pepper; cook over medium heat, stirring constantly, until smooth and thickened. Pour over cauliflower in serving dish.
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cleverkt 5 years agoWhat an unbelievable surprise. Now I crave it!
vodka0825 7 years agoA great recipe! I didn't have any celery on hand so I substituted carrots instead.
Expat 8 years ago[I posted this recipe.]