Baked cauliflower with green beans and mushrooms
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 228, total fat 16 G., saturated fats 3 G., proteins 7 G., carbohydrates 17 G., fiber 5 G., cholesterol 9 mg, sodium 569 mg, sugar 7 G.
Calories 228, total fat 16 G., saturated fats 3 G., proteins 7 G., carbohydrates 17 G., fiber 5 G., cholesterol 9 mg, sodium 569 mg, sugar 7 G.
A mix of sautéed mushrooms, oyster mushrooms, and shiitake mushrooms elevates the flavor of the cauliflower and green beans in this side dish. Add crispy, salty bacon bits and fresh herbs to the vegetables, and you've got a wonderful side dish to accompany the meat that will have guests coming back for more.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g green beans, ends trimmed
- 1 head of cauliflower, cut into florets
- 6 tablespoons extra-virgin olive oil
- 100 g bacon, diced
- 200 g oyster mushrooms, cut into small pieces
- 200 g shiitake mushrooms, stems removed, caps chopped
- 4 shallots, sliced into thick rings
- 4 tablespoons white wine vinegar
- 1/4 cup chopped fresh parsley
- 1 tbsp chopped fresh tarragon
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Recipes with similar ingredients: cauliflower, green beans, shallots, shiitake mushrooms, oyster mushrooms, wine vinegar, tarragon, bacon
Cooking the dish according to the recipe:
- Place the baking sheet on the bottom rack of the oven and preheat the oven to 230°C.
- Bring a large saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse the beans under cold water. Pat dry and transfer to a large bowl.
- Meanwhile, toss the cauliflower in a large bowl with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Transfer to a hot baking sheet and roast, turning once, until golden brown and tender, 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. Transfer with a slotted spoon to a paper towel-lined plate to drain excess fat. Increase the heat to medium-high and add the mushrooms and shallots; season with 1/2 teaspoon salt and freshly ground black pepper. Cook, stirring occasionally, until the mushrooms are soft and golden, 5 to 6 minutes. Stir in the vinegar, parsley, and tarragon.
- Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon, drizzle with the remaining 3 tablespoons of olive oil, season with salt and pepper, and toss to combine. Serve warm or at room temperature.
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