Unique way to make a yummy vegetarian dish!
Serves: 4, Prep Time: 20-30 minutes, Total Time: 1 hour 20 minutes.
2 tbsp. coconut oil (divided)
1 ½ cups French shallot (thinly sliced)
½ head cauliflower (chopped into florets)
5 cups green beans (trimmed and halved)
2 cups mushrooms (sliced)
3 garlic (cloves, minced)
1 ½ cups water
1 tsp. sea salt
2 tsp. nutritional yeast
¼ cup slivered almonds (toasted)
Add half of the coconut oil in a large skillet and place over medium-low heat. Add the sliced shallots. Stir often to prevent burning for 30 to 40 minutes, or until caramelized. Once the onions are golden, remove from the heat, transfer into a bowl, and set aside.
While the onions cook, steam the cauliflower in a steaming basket until softened and are easily pierced with a fork. Transfer to your blender or food processor and set aside.
Steam the green beans for 6 to 8 minutes or until bright green. Transfer the beans into a casserole dish.
Heat the remaining coconut oil in a skillet over medium-low heat. Saute mushrooms for 5 minutes or until softened, then add in the garlic. Saute for another minute and remove from heat. Spread half of this mushroom mixture over your green beans in the casserole dish. Add the remaining half to your blender with your steamed cauliflower.
Preheat the oven to 350°F. Add water, sea salt, and nutritional yeast to the blender. Blend until very smooth.
Pour desired amount of creamy cauliflower sauce into your casserole dish over the green beans and mushrooms. You might not need it all. Smooth with a spoon or spatula. Top with the caramelized onions.
Bake the casserole for 30 minutes. Remove from the oven and let sit for 5 minutes before serving. Garnish with toasted slivered almonds and enjoy!