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 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

  1. Fry bacon and then drain the drippings/grease into a separate container. 
  2. Measure back 3 tablespoons of the grease into the skillet and set to the side.
  3. Set bacon to the side to cool: Crumble when cool. 
  4. 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). 
  5. Drain it thoroughly and set to the side. 
  6. While cauliflower is cooking, heat green beans, then drain the juice. 
  7. In the frying pan with the bacon drippings, add onions and sauté until tender. 
  8. Add brown sugar, vinegar and salt and pepper. Stir and simmer about 3 minutes.
  9. Place the whole, cooked, cauliflower in a serving bowl or platter. Arrange green beans around the edge. 
  10. Pour hot dressing over all and top with bacon bits. 
  11. 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.



  1. 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!!

    ~ Marie

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

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

  4. 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.