Braised Cauliflower with Lemon and Almonds

Wondering what to do with Campbell's No Salt Added Vegetable Broth? Ready within only 1 hour, this braised cauliflower recipe is delicious and family-friendly.

Products you'll need:

CAMPBELL'S® No Salt Added Ready to Use Vegetable Broth

CAMPBELL'S® No Salt Added Ready to Use Vegetable Broth

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  • 2 tbsp (30 mL) vegetable oil, divided
  • 2 tbsp (30 mL) butter, divided
  • 1 medium head cauliflower, cut into florets (about 8 cups/2L)
  • 1 tsp (5 mL) salt, divided
  • 1 small onion, minced
  • 2 cloves  garlic, minced
  • 2 tbsp (30 mL) minced ginger root
  • 1 tbsp (15 mL) mild curry paste
  • 2 cups (500 mL) CAMPBELL'S® No Salt Added Ready to Use Vegetable Broth
  • 1 tbsp (15 mL) freshly grated lemon zest
  • 1/2 cup (125 mL) toasted slivered almonds
  • 1/4 cup (60 mL) chopped cilantro or parsley


  1. Preheat the oven to 350°F (180°C).
  2. In a large Dutch oven, heat half of the vegetable oil and butter over medium-high heat. Add half of the cauliflower, season with half of the salt and cook over moderately high heat until it begins to brown, about 5 minutes; transfer to a bowl. Repeat with the remaining cauliflower and salt. Transfer to bowl.
  3. Add the onion, garlic, ginger and curry paste and cook over moderate heat until fragrant, about 2 minutes. Stir in the broth and bring to a boil. Stir in the cauliflower. Cover and braise in the oven for 35 minutes, or until the cauliflower is tender and the sauce is slightly thickened.
  4. Transfer cauliflower to a serving bowl and the sauce on top. Garnish with the lemon zest, toasted almonds, chopped cilantro or parsley and serve.

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Amount Per Serving
Calories 110
Fat 7 g
Sodium 250 mg
Carbohydrate 9 g
Dietary Fibre 5 g
Protein 6 g
Calcium 8 %DV

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