Roasted Cauliflower with Green Beans and Mushrooms
Level: Easy | Yield: 6 to 8 servings
Time: Total 50 min | Active 30 min
Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
- Calories: 228
- Total Fat: 16 g
- Saturated Fat: 3 g
- Carbohydrates: 17 g
- Dietary Fiber: 5 g
- Sugar: 7 g
- Protein: 7 g
- Cholesterol: 9 mg
- Sodium: 569 mg
Ingredients
- Kosher salt
- 1 pound green beans, ends trimmed
- 1 head cauliflower, cut into florets
- 6 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 4 ounces slab bacon, diced
- 8 ounces oyster mushrooms, trimmed and broken into smaller pieces
- 8 ounces shiitake mushrooms, stems removed and sliced thickly
- 4 shallots, sliced thickly
- 4 tablespoons white wine vinegar
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
Instructions
- Place a baking sheet on the bottom rack of the oven and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.
- In the meantime, toss the cauliflower florets with 2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of pepper in a large bowl. Spread onto the hot baking sheet and roast, stirring once, until tender and golden brown in places, about 20 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate. Increase the heat to medium-high, then add the oyster mushrooms, shiitake mushrooms, and shallots to the skillet; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms and shallots are tender and golden, about 5 to 6 minutes. Stir in the vinegar, parsley, and tarragon.
- Transfer the mushroom mixture to the bowl with the green beans. Add the roasted cauliflower and bacon; drizzle with the remaining 3 tablespoons olive oil, season with salt and pepper, and toss everything together. Serve warm or at room temperature.
Photograph by Ryan Dausch
