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Green Bean Cauliflower Cream Casserole

vegan, paleo, gluten free
Prep Time 45 minutes
Cook Time 30 minutes


  • 24 oz . green beans , cut and cleaned
  • 1/3 c . plus 1 T. olive oil
  • 1 8 oz pkg baby bella mushrooms , sliced
  • salt
  • pepper
  • 2 cloves garlic , minced
  • 6-8 shallots , 1-2 minced and the rest cut into small strips
  • 1 c . cauliflower cream


  • Cook green beans in a pot of boiling water for approximately 3-5 minutes.
  • Drain, put beans in ice water bath, then drain again.
  • Heat 1 Tbsp. oil in large skillet on medium high heat.
  • Add mushrooms and season with salt and pepper, cook for 10-12 minutes.
  • Reduce to medium low and add minced shallots and garlic and cook for 3-5 minutes.
  • Add cauliflower cream and stir to combine, then cook for 4-5 minutes.
  • Add green beans and stir.
  • Transfer green bean mixture to a sprayed casserole container.
  • Bake 25-30 minutes at 350 degrees.
  • While cooking, make the crispy shallots. Add 1/3 c. oil to small pan and heat on med high heat. Cook and seperate pieces in oil about 6-8 minutes until shallots are crispy and browned. Remove from pan and drain on a plate with paper towels.
  • Top green beans when removed from oven with shallots.