Cauliflower Cream Stew

Name: Cauliflower Cream Stew
Yield: Serves 2 to 3 servings
Cuisine: American
Ingredients: 250 g cauliflower; 2 slices bacon; 1/2 onion; 1/2 package shimeji mushrooms; 1 tablespoon butter; 1 tablespoon flour; 1-1 1/4 cups milk (250-300 ml); 2 teaspoons granulated bouillon; Salt and pepper to taste

＊＊rose＊＊ @cook_40042386

Featured in 'Orange Page' - Thank you! ✿
Deliciously tender cauliflower in a gentle cream stew, perfect for a cold day. This recipe's background: I often make this cream stew during cauliflower season, and it's a family favorite.

＊＊rose＊＊ @cook_40042386

Saved

Ingredients

Serves 2 to 3 servings

250 gcauliflower
2 slicesbacon
1/2onion
1/2 packageshimeji mushrooms
1 tablespoonbutter
1 tablespoonflour
1-1 1/4 cupsmilk (250-300 ml)
2 teaspoonsgranulated bouillon
Salt and pepper to taste

Saved

Steps

1

Separate the cauliflower into small florets. Boil in salted water with a little vinegar until slightly firm. Cut bacon into 3/4 inch pieces, slice onion into wedges, and break apart shimeji mushrooms.
2

Add butter to a pot and sauté the onion until soft, being careful not to burn it.
3

Add bacon and shimeji mushrooms, then stir in the flour and cook until the floury texture is gone.
4

Add milk and bouillon, and mix well.
5

Add the cauliflower and simmer for about 3-5 minutes, stirring occasionally. Adjust the seasoning with salt if needed.
6

Serve in a dish, sprinkle with freshly ground black pepper, and garnish with parsley if available. Perfect for Christmas too!
7

2015/02/18
This recipe was featured in discussions. Thank you for the wonderful feedback! ❀
8

✿2015/12
Featured in cookpad×Orange Page 'Our Event Meals'. Thank you!