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 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 into the skillet.
In the meantime, steam cauliflower whole in a pan of salted water. Steam 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 thoroughly.
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 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 dressing with it.