I appreciate your request, but I need to clarify that the search results provided don't apply to your specific task. The search results discuss removing duplicate recipes from databases and content management systems, whereas you're asking me to clean up and reformat a single recipe's content.Your recipe content does contain duplicate information: the recipe metadata (Level, Yield, cooking times, and nutritional analysis) appears twice. Here's the cleaned-up and reformatted version:

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