Cauliflower Bean Casserole Recipes

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GREEN BEAN AND CAULIFLOWER CASSEROLE

I like to make a savory homemade cream sauce for the timeless green bean casserole. This time I added another vegetable for a delicious twist that sets my casserole apart from the rest! You can omit the vermouth if you'd like by substituting another half cup of chicken broth. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 10 servings.

Number Of Ingredients 19



Green Bean and Cauliflower Casserole image

Steps:

  • Preheat oven to 375°. In a Dutch oven, bring 12 cups water to a boil. Add cauliflower and beans; cook, uncovered, just until beans turn bright green, 1-2 minutes. Drain and immediately drop into ice water. Drain and pat dry. , In a large skillet, heat 1 teaspoon oil over medium-high heat. Add bread crumbs; cook and stir until lightly browned, 2-3 minutes. Stir in french-fried onions; set aside., In the same skillet, heat butter and remaining oil over medium heat. Add mushrooms and shallot; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in vermouth; cook, stirring until most of the liquid is gone. Whisk in broth and seasonings. Stirring constantly, bring to a boil; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in ham, sour cream, yogurt and reserved vegetables. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, until bubbly, 30-40 minutes. Sprinkle with bread crumb mixture before serving.

Nutrition Facts : Calories 217 calories, Fat 13g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 539mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

1 pound fresh cauliflowerets, cut into 1-inch pieces
1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 teaspoons olive oil, divided
1 cup panko bread crumbs
1 cup french-fried onions, crumbled
2 tablespoons butter
8 ounces thinly sliced fresh mushrooms
1 shallot, finely chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
1/2 cup dry vermouth or reduced-sodium chicken broth
1-1/2 cups reduced-sodium chicken broth
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup cubed fully cooked ham
1/2 cup sour cream
1 cup plain Greek yogurt

GREEN BEAN AND CAULIFLOWER GRATIN

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14



Green Bean and Cauliflower Gratin image

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.

Kosher salt
1 1/2 pounds green beans, trimmed and halved
3 cups small cauliflower florets (from 1/2 head)
5 tablespoons unsalted butter
2/3 cup panko
Freshly ground black pepper
3/4 cup shredded gruyère cheese
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups half-and-half
1/4 cup grated parmesan cheese
1/4 teaspoon mustard powder
Pinch of cayenne pepper
Chopped fresh chives, for topping

CHICKEN CAULIFLOWER GREEN BEAN CASSEROLE

I substituted green beans for brocoli and used french fried onions on top mixed in with a few less crackers.Also easily add cooked diced chicken.

Provided by Paulette Tripp

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10



Chicken Cauliflower Green Bean Casserole image

Steps:

  • In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
  • Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

Nutrition Facts : Calories 533.8, Fat 35.5, SaturatedFat 18.7, Cholesterol 96, Sodium 1408.7, Carbohydrate 30.8, Fiber 1.6, Sugar 6.1, Protein 24.2

1/2 cup uncooked white rice
10 ounces broccoli florets
10 ounces cauliflower florets
1/2 cup butter
1 onion, chopped
1 lb processed cheese food, cubed
1 (10 3/4 ounce) can condensed cream of chicken soup
2 chicken breasts, cooked and chopped
5 3/8 fluid ounces milk
1 1/2 cups crushed buttery round crackers

GREEN BEAN & CAULIFLOWER CASSEROLE

This is a very simple tasty recipe. I started out looking at a Kraft recipe but changed everthing including the veggies so there is no longer even a slight resemblance to it. Use Italian dressing or Sundried tomato. Any one will do. If you are not counting calories use a full fat dressing.

Provided by Bergy

Categories     Cauliflower

Time 40m

Yield 2 serving(s)

Number Of Ingredients 5



Green Bean & Cauliflower Casserole image

Steps:

  • Par boil your beans & Cauliflower until just crisp tender, apprx 4 minutes.
  • Arrange your beans and cauliflower in an oven proof dish.
  • Sprinkle on the onions.
  • Pour the dressing over all.
  • Lightly cover with foil.
  • Bake in 375F pre heated oven for 15 minutes.
  • Remove the foil continue baking for a further 15 minutes.
  • Your veggies will still be crisp. If you want them well done bake for a further 10 minutes.

Nutrition Facts : Calories 57.3, Fat 0.2, SaturatedFat 0.1, Sodium 19.5, Carbohydrate 13.1, Fiber 5.3, Sugar 3.7, Protein 3.2

1/4 cup no fat 5 herb salad dressing
1/2 lb green beans, trimmed
6 cauliflower florets
1/2 red onion, sliced and separated
2 tablespoons fresh basil, chopped

VEGETARIAN CAULIFLOWER & BLACK BEAN CASSEROLE #RAGU

Ragú® Recipe Contest Entry. This is a Tasty, High Fiber, Meatless dish than can be eaten as a side dish or by itself.

Provided by The Quantum Healing

Categories     Sauces

Time 1h

Yield 1 cup, 8 serving(s)

Number Of Ingredients 19



Vegetarian Cauliflower & Black Bean Casserole #Ragu image

Steps:

  • Casserole Prep;.
  • Wash and Chop cauliflower into bite size pieces and set aside.
  • In a large skillet begin to saute' onions and garlic for 3 minutes.
  • Add cauliflower and gently saute' until just soft.
  • Sprinkle with tuscan garlic seasoning and crushed red pepper.
  • Stir gently for 1 minute.
  • Place sauté cauliflower in a glass casserole dish.
  • Strain and drain black beans and add to casserole dish and stir to mix the mixture.
  • Gently sauté arugala with remaining olive oil for 2 mintues and place on top ox mixture in casserole dish.
  • Sauce Prep;.
  • In a sauce pan simmer Traditional Ragu Sauce over medium heat for 5 minutes.
  • Add paprika, sea salt, garlic powder, black pepper, cilantro, basil, white wine, lemon juice and light brown sugar. Simmer for 10 minutes over low heat.
  • Cover the mixture with sauce and top with tomato and basil feta cheese.
  • Bake at 400 degrees for 15 minutes.
  • Serve.

Nutrition Facts : Calories 242.5, Fat 12.3, SaturatedFat 4.5, Cholesterol 20.1, Sodium 727.6, Carbohydrate 24, Fiber 6.9, Sugar 7.1, Protein 10.4

1/2 diced yellow onion
4 large garlic cloves, diced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon of powdered paprika
2 teaspoons garlic powder
3 tablespoons of diced fresh cilantro
1 1/2 teaspoons sea salt
1/2 teaspoon of restaurant style black pepper
1 teaspoon basil
1 1/2 teaspoons tuscan garlic seasoning
4 tablespoons olive oil, divided
45 ounces of traditional style Ragú® Pasta Sauce
1/4 cup white wine
1 tablespoon lemon juice
2 tablespoons light brown sugar
1 large head cauliflower
19 ounces black beans
6 ounces feta cheese, tomato and basil
5 ounces fresh organic arugula

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