Friday, November 9, 2012

Green Beans and Cauliflower Supreme



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
Ingredients

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

Instructions

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.

Enjoy

4 comments:

Marie said...

This was so delicious Mom! I think it is such a great Thanksgiving dish. One I will want to make next year!! I LOVE your cooking and I am missing it already.

Hope you are enjoying the quiet of the house this week!!

Love
~ Marie

Elizabeth said...

This dish has made history! :) I loved it so much!!!!!

Laura Dembowski said...

I love cauliflower. Such a great idea to steam it whole.

nahidworld said...

Cauliflower is one of many types of vegetables found in the Brassica oleracea species, more specifically in the family Brassicaceae. There are other related vegetables , which include collard greens, Brussels sprouts, broccoli, kale, and cabbage, which are simple variants on the same species, but still have different cultivar groups. Its name is derived from the Latin caulis, meaning cabbage, and flower. It reproduces by seed annually. Typically, only the white curd, or head, of the vegetable is consumed. The meristem and leafy, green vegetables are thrown out.