Name: Roasted Cauliflower with Green Beans and Mushrooms
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 to 8 servings
Ingredients: 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

Directions

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.
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.
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.
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.

Photograph by Ryan Dausch

Roasted Cauliflower with Green Beans and Mushrooms

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