| | Cauliflower Amandine 4 cups of cauliflower flowerets (1 pound)
1 medium green or sweet red pepper, cut into 3/4 inch pieces
1/4 cup of finely chopped onion
3/4 cup of chicken broth
2 teaspoons of cornstarch
1 tablespoon of lemon juice
2 tablespoons of toasted sliced almonds |
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In a 3 quart casserole dish, combine the cauliflower, green or sweet red pepper, onion, and 1/4 cup of the broth. Cook, covered on 100% power (high) for 7 to 9 minutes (9 to 11 minutes in low wattage ovens) or until the cauliflower is tender, stirring once. Combine the remaining chicken broth and the cornstarch. Stir into the cauliflower mixture. Cook on high for 2 to 3 minutes ( 3 to 4 minutes in low wattage ovens) or until thickened and bubbly, stirring every 30 seconds. Stir in the lemon juice. Cook on high for 1 minute more or until heated through. Sprinkle with almonds. Makes 6 servings |
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