Green Bean Casserole with Cauliflower Cream
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Cook time: 
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Serves: 10 servings (heaping ½ cup each)
 
Ingredients
  • 1 onion, chopped
  • ¼ cup olive oil, divided
  • 1 tsp salt, divided
  • ¾ tsp black pepper, divided
  • 1¼ lbs green beans, cut into 2-inch pieces
  • 1 lb button or baby bella mushrooms, sliced or quartered
  • 3 cups chopped cauliflower (about 9 oz)
  • 2 cups 2% reduced-fat milk
  • 2 dried bay leaves
  • 2 thyme sprigs
  • 2 garlic cloves, minced
  • 1 Tbsp dry sherry
  • ⅛ tsp ground nutmeg
  • 2 oz (1/2 cup) shredded Gruyere
  • Cooking spray
  • 3 oz bakery bread, torn (about 2½ cups)
Instructions
  1. Preheat oven to 425 degrees F.
  2. Combine onion, 2 tablespoons oil, ½ teaspoon salt, ¼ teaspoon pepper, green beans, and mushrooms on a parchment-lined baking sheet; toss well. Bake for 15 minutes or until browned.
  3. Bring cauliflower, milk, bay leaves, thyme, and garlic to a simmer in a saucepan over medium heat; cook 25 minutes or until tender.
  4. Using an immersion blender, puree cauliflower mixture until smooth. Alternately, use a blender, returning the cauliflower to the pan. Stir in remaining ½ teaspoon salt, remaining ½ teaspoon pepper, sherry, nutmeg, and Gruyere.
  5. Place green bean mixture in an 11- x 7-inch baking dish coated with cooking spray; top with cauliflower mixture. Combine remaining 2 tablespoons oil with bread; sprinkle over dish. Bake at for 10 minutes.
Notes
Recipe slightly adapted from Cooking Light
Nutrition Information
Serving size: 1 serving Calories: 159 Fat: 9.0 Carbohydrates: 14.7 Sugar: 5.1 Sodium: 341 Fiber: 3.4 Protein: 7.2 Cholesterol: 9
Recipe by Prevention RD at https://preventionrd.com/2019/11/green-bean-casserole-with-cauliflower-cream-weekly-menu/