Recipes
Green Bean Casserole with Cauliflower Cream
This classic casserole is the perfect holiday side dish
A delicious twist on a classic casserole, this recipe pairs tender green beans with cremini mushrooms in a rich cauliflower cream sauce topped with parmesan. Easy to make, it can be prepared ahead of time. Full of flavor, this remake makes a great side dish for your holiday dinner and is sure to become a family favorite.
Green Bean Casserole with Cauliflower Cream
Serving Size: 4-6
Cook Time: under 2 hours
Ingredients:
1 head cauliflower
3 tablespoons olive oil, divided
3 teaspoons salt, divided
1/2 teaspoon pepper, divided
2 pounds green beans, trimmed
2 quarts ice water
1/2 cup chicken stock
8 ounces cremini mushrooms, sliced
1-1/2 tablespoons butter
2 medium shallots, minced
3 cloves garlic, minced
2 teaspoons fresh thyme
3/4 cup heavy cream
Zest from one lemon
1/2 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese
Equipment:
Rectangular baking dish
Saute pan
Measuring spoons
Knife and cutting board
Directions:
Preheat oven to 400 degrees F.
Cut cauliflower into quarters and remove the core. Place into a 2-1/2 qt. baking dish. Drizzle with 1-1/2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 30 to 40 minutes until browning and tender. Remove from the oven and let cool slightly.
While cauliflower is cooking, bring a pot of water to boil with 1-1/2 teaspoons salt. Blanch the green beans until barely tender, about 4 minutes, then drain and add quickly to the ice water.
Break the cauliflower into florets. In a blender, puree with chicken stock until very smooth, adding more stock if necessary.
Heat a large saute pan over medium-high heat. Saute the mushrooms in remaining olive oil until browned and cooked through. Reduce heat to medium and add butter, shallots, garlic and thyme. Stir and cook until shallots are translucent.
Add cream to the pan and cook, stirring continuously, 4 to 5 minutes, or until reduced by a third. Add cauliflower puree to the pan, along with remaining salt and pepper. Stir and cook until heated through. Remove from the heat and stir in lemon zest and Worcestershire sauce.
Drain the green beans well and add to the baking dish. Pour in the cauliflower cream and stir gently to combine. Spread evenly and top with Parmesan. Bake until brown and bubbling, 10 to 15 minutes.
