Cream of Cauliflower Green Bean Casserole
Green Bean Casserole is one of my favorite holiday dishes but unfortunately a traditional green bean casserole doesn’t work for me. I am lactose intolerant and cannot partake in the delicious creamy milky soup that is the green bean casserole base. So, what did I do? Create my own mouth watering green bean creation and I made it healthy. Who knew?
Time: 1 hour Serves 6
Ingredients
1 pound green beans (rinsed, trimmed and cut in half)
Himalayan salt and fresh black pepper
2 Tbsp vegan butter
1 medium shallot (minced)
2 cloves garlic (minced)
1 cup finely chopped cauliflower
2 Tbsp cassava flour
3/4 cup vegetable broth
1 cup unsweetened coconut almond creamer
1 1/2 cups crispy fried onions
Instructions
Preheat oven to 400 degrees
. Bring a large pot of water to a boil and salt
Add green beans and cook for 5-6 minutes
Drain and place in an ice water bath to stop cooking. Drain and set aside.
In a large cast iron skillet, add vegan butter, shallots, and garlic.
Season with salt and pepper and stir.
Cook for 2-3 minutes, then add cauliflower until the cauliflower is light brown
Sprinkle in flour and whisk to stir and coat the vegetables
Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
Add coconut almond milk next and whisk to stir again.
Season with salt and pepper and bring to a simmer, then reduce heat to low to thicken.
Remove from heat
Add 1/3 of the fried onions on top of the beans.
Toss to coat well, and top with remaining fried onions.
Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top.
And Enjoy!
