Once simmered in milk and pureed, cauliflower transforms into a silky, luscious cream sauce—a dead ringer for the classic yet with a much better profile, saving nearly 500mg sodium and 4g fat per serving. We intensify the mushroom presence by using meaty cremini and shiitake mushrooms and roasting them first to cook out the excess liquid. If you can’t find shiitakes, use 2 (8-oz.) packages of cremini mushrooms. Skip the fried onions and use torn whole-wheat bread for a rustic, crunchy topper.
1 cup chopped yellow onion
1/4 cup olive oil, divided
7/8 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 pound green beans, cut into 2-in. pieces
12 ounces shiitake mushrooms, stemmed and halved
1 (8-oz.) container cremini mushrooms, quartered
3 cups chopped cauliflower (about 9 oz.)
1 1/2 cups 2% reduced-fat milk
1/2 cup water
2 dried bay leaves
2 thyme sprigs
2 garlic cloves, crushed
1 tablespoon dry sherry
1/8 teaspoon ground nutmeg
3 ounces whole-wheat bread, torn (about 2 1/2 cups)
Calcium 9% DV
Potassium 13% DV
Added sugars g
How to Make It
Preheat oven to 425°F.
Combine onion, 2 tablespoons oil, 3/8 teaspoon salt, 1/4 teaspoon pepper, green beans, and mushrooms on a foil-lined baking sheet. Bake at 425°F for 15 minutes or until browned.
Bring cauliflower and next 5 ingredients (through garlic) to a simmer in a saucepan over medium; cook 25 minutes or until tender. Remove pan from heat. Carefully place cauliflower mixture in blender; blend until smooth. Return puree to pan; stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, sherry, and nutmeg.
Place green bean mixture in an 11- x 7-inch baking dish coated with cooking spray; top with cauliflower mixture. Combine remaining 2 tablespoons oil with bread; sprinkle over dish. Bake at 425°F for 10 minutes.
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