This year I have been working really hard on vegetables and side dishes. I always have a ton of appetizers, main dishes, and desserts on my blog but I don’t have many side dishes and vegetables because I basically rotate the same 5 of each every week. It’s not that we don’t eat things because we do. I’m really not sure why we don’t try more new vegetables or side dishes.
When looking for vegetables I usually search by ingredient. This week green beans were on sale at the market so I started looking for green bean recipes. A lot of them were either roasting them in the oven or sauteing them with garlic or balsamic vinegar. So when I found this recipe for Green Bean and Cauliflower Gratin I was intrigued.
For starters you don’t usually see green beans and cauliflower together. It’s just not a likely pair. Secondly there isn’t a ton of cheese in this recipe which was surprising. The sauce is made mostly from fat free half and half, flour, butter, and a little parmesan cheese. The topping is where the burst of flavor comes from. It is made with cheese, breadcrumbs, and butter.
While the recipe called for boiling the vegetables before baking I wasn’t into that. I like to steam my vegetables so that’s what I did. I did a quick steam on both the cauliflower and beans then put them in the creamy sauce. That ended up working well because they were soft but not mushy which was perfect in this side dish.
This dish was so good! The vegetables were tender but not mushy, the sauce was creamy and delicious, and the topping was perfection. The combination was one I wouldn’t have picked but it ended up really working well. My husband and I both enjoyed it and said we would want to have it again soon.
Pro Tips & Substitutions:
- Broccoli can always be substituted for cauliflower.
- Instead of fat free half and half you can substitute heavy cream, whole milk, 2% milk, or regular half and half.
- Buy a bag of fresh green beans that can be steamed in the bag if you are looking for a fast and easy way to steam them without any mess. Simply cut the bag open after steaming and pour them into the baking dish.
Recipe adapted from Food Network Magazine, November 2019. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 326mgCarbohydrates: 26gFiber: 3gSugar: 8gProtein: 9g
Recipe adapted from Food Network Magazine, November 2019.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Wednesday Holiday Side Dish Recipes:
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- Baby Yams with Honey Apple Syrup by Palatable Pastime
- Black Bean and Corn Salad Shrimp Cups by The Freshman Cook
- Candied Butternut Squash by Our Good Life
- Cheesy Brussels Sprouts Bake by Sweet Beginnings
- Cranberry Kissed Green Beans by Cindy’s Recipes and Writings
- Easy Corn Pudding by Lemon Blossoms
- Garlic Mushrooms by House of Nash Eats
- Green Bean and Cauliflower Gratin by Hezzi-D’s Books and Cooks
- Maple Glazed Delicata Squash by A Day in the Life on the Farm
- Roasted Carrots with Honey and Thyme by Kate’s Recipe Box
- Slow Cooker Glazed Carrots by Blogghetti
- Sophisticated Green Bean Casserole by An Affair from the Heart
- Spinach Orzo Salad by Shockingly Delicious
- Twice Baked Butternut Squash by A Kitchen Hoor’s Adventures
- Wild Rice Salad: Make ahead Thanksgiving SIde by West Via Midwest
- Wild Rice Supreme by The Fresh Cooky