Roasted Cauliflower with Green Beans and Mushrooms

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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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Kosher salt

1 pound green beans, trimmed

1 head cauliflower, cut into florets

6 tablespoons extra-virgin olive oil

Freshly ground pepper

4 ounces slab bacon, diced

8 ounces oyster mushrooms, trimmed and separated into smaller pieces

8 ounces shiitake mushrooms, stemmed and thickly sliced

4 shallots, thickly sliced

4 tablespoons white wine vinegar

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh tarragon


  1. Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.
  2. Meanwhile, toss the cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel?lined plate to drain. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon.
  4. Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature.