This is a refreshingly different side dish. It is a wonderful change from the "Classic Green Bean Casserole" that seems to be standard year after year for Thanksgiving, and was a perfect addition to our "Little Thanksgiving Meal" this year. This is a recipe I got from my Mama-in-Law the first year Steve and I were married. It is one of our favorites.
Green Beans and Cauliflower Supreme
6 slices bacon fried and crumbled
1 head of cauliflower
2 cans french cut green beans
1/4 cup chopped onion
3 Tablespoons brown sugar
3 Tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon pepper
- Fry bacon and then drain the drippings/grease into a separate container.
- Measure back 3 tablespoons of the grease into the skillet and set to the side.
- Set bacon to the side to cool: Crumble when cool.
- Steam the whole cauliflower in a pot of lightly salted water for approximately 10 -15 minutes (or when cauliflower is tender when pierced with a knife... Don't allow it to over-cook, it is better if it is not mushy).
- Drain it thoroughly and set to the side.
- While cauliflower is cooking, heat green beans, then drain the juice.
- In the frying pan with the bacon drippings, add onions and sauté until tender.
- Add brown sugar, vinegar and salt and pepper. Stir and simmer about 3 minutes.
- Place the whole, cooked, cauliflower in a serving bowl or platter. Arrange green beans around the edge.
- Pour hot dressing over all and top with bacon bits.
- To serve, use a large serving spoon and cut into cauliflower, taking up a portion of green beans and scooping up the dressing with it.