Best 4 Roasted Cauliflower With Green Beans And Mushrooms Recipes

GREEN BEAN AND CAULIFLOWER GRATIN

Steps:

• Bring a large pot of generously salted water to a boil. Add the green beans and cook until bright green and crisp-tender, 3 to 4 minutes. Transfer to a paper towel-lined baking sheet with a slotted spoon. Add the cauliflower to the boiling water and cook until just tender, 3 to 4 minutes. Transfer to the baking sheet with the slotted spoon. Pat the vegetables dry.
• Preheat the oven to 375˚. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add the panko and cook, stirring, until golden brown, 4 to 5 minutes; season with salt and black pepper. Transfer the panko to a bowl and let cool; reserve the saucepan. Add the gruyere to the panko and toss; set aside.
• Wipe out the saucepan and add the remaining 3 tablespoons butter; melt over medium heat. Add the garlic and cook, stirring, until softened, 1 minute. Sprinkle in the flour and cook, stirring, 1 minute. Gradually add the half-and-half, whisking constantly. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until thickened, about 5 minutes. Add the parmesan, mustard powder, cayenne and 2 teaspoons salt and cook, stirring, until the parmesan is melted, about 30 seconds.
• Spread one-third of the cream sauce in a 9-by-13-inch baking dish. Top with the green beans and cauliflower, then the rest of the sauce. Sprinkle with the panko-gruyere mixture. Bake until the gruyere is melted and the sauce is bubbling around the edges, 25 to 30 minutes. Top with chives.

ROASTED CAULIFLOWER WITH PARMESAN GREEN BEANS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim the base of the Cauliflower (1 head) to remove the green leaves and the woody stem, and discard.
• Into a medium bowl, combine Greek Yogurt (1/2 cup), Chili Powder (2 tablespoon), Ground Cumin (1 tablespoon), Garlic Powder (1 tablespoon), Curry Powder (1 teaspoon), Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), and half of the juice and zest of Lime (2).
• Dunk the whole head of cauliflower into the bowl and use a pastry brush or your hands to spread the marinade evenly over the surface.
• Place the cauliflower on a foil lined sheet pan and roast in the oven until the surface is dry and slightly browned, for 30 minutes.
• While the cauliflower is roasting, rinse and pat dry bowl. Add Green Beans (12 ounce) to medium bowl with 2 tablespoons of olive oil, and toss. Add Parmesan Cheese (1/4 cup), Salt (1 teaspoon), and Paprika (1/4 teaspoon). Toss well to coat evenly.
• After the cauliflower has roasted for 30 minutes, remove the pan from the oven. Pour the green beans onto the same baking sheet pan with the cauliflower and return both into the oven.
• Place the Garlic (8 clove) onto another sheet pan and drizzle with olive oil. Roast for 10 minutes, then remove the garlic and place into bowl with remaining lime juice and zest. Mash the warm garlic with a fork and hold for later.
• Continue to roast the cauliflower and the green beans for 13 more minutes.
• While the cauliflower and the green beans finish roasting, add Dijon Mustard (2 tablespoon), Worcestershire Sauce (1 tablespoon), Parmesan Cheese (2 tablespoon), and Mayonnaise (3/4 cup) to the bowl with the smashed garlic lime mixture and stir well until blended.
• Serve this dish family style by placing the cauliflower on a large platter. Sprinkle the Fresh Chives (6 stalk) on top. Portion the cauliflower by using a fork and separating the florets into large pieces where they naturally break. Arrange the green beans to one side.
• Serve with small bowls of the dipping sauce.

ROASTED CURRIED CAULIFLOWER AND GREEN BEANS

Steps:

• Preheat oven to 425°F. Whisk together vinegar, tomato paste, garam masala, honey, cayenne, and 2 tablespoons oil in a bowl. Season with salt. Add cauliflower, garlic, and onion and toss to coat. Arrange on a rimmed baking sheet.
• Bake, tossing once, until tender, 18 to 20 minutes. Add green beans and remaining tablespoon oil and toss to combine. Bake until vegetables are tender and golden brown, 8 to 10 minutes. Transfer to a platter and sprinkle with cilantro. Serve with rice and lime wedges alongside.

EASY VEGAN SHEET PAN ROASTED CAULIFLOWER, TOMATOES, AND GARBANZO BEANS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
• Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
• Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.