A subtle hint of ginger adds an oriental touch to cauliflower.
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1/4 cup Land O Lakes® Butter
1 (16-ounce) package frozen cauliflower, thawed, drained
1 (4-ounce) can mushroom pieces and stems, drained
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon pepper
1 (6-ounce) package frozen pea pods, thawed, drained
1 small tomato, cut into 10 wedges
2 tablespoons sliced almonds, toasted
Melt butter in 3-quart saucepan until sizzling. Stir in all remaining ingredients exceptpea pods, tomato and almonds. Cover; cook over medium heat, stirring occasionally, 3-5 minutes or until vegetables are crisply tender. Add pea pods and tomato. Cover; continue cooking 1 minute. Sprinkle with toasted almonds.
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