Even though the “die-hard” paleo community would argue that green beans aren’t paleo; I believe they’re okay in moderation as a “borderline vegetable.” I’m from the south and it’s not Thanksgiving or Christmas unless there’s a green bean casserole on the table. Even though the guests will praise the great taste of this new and improved version of an old favorite, they’ll never know that it’s really a Paleo Green Bean Casserole.
For your green bean lovers, this is a tasty alternative to the traditional version and a healthier one too.
Seriously, you won’t believe how good it really is until you try it.
So, what’s changed? Glad you asked! We’ve got some chopped cauliflower, green beans (I prefer haricots verts), garlic, nutritional yeast (which adds a cheesy flavor & is a healthier option), french shallot, coconut oil, mushrooms, and slivered almonds.
You can make this dish a day or two ahead and warm it in the oven or a warming oven an hour to 30 minutes before the meal.
My husband and I will be cooking at home this year I know our family will love this dish as much as we’ll enjoy spending time with and nourishing them with good food 🙂
Ingredients
- 2 tbsp Coconut Oil organic, (divided)
- 1 1/2 cups French Shallot thinly sliced
- 1/2 head Cauliflower chopped into florets
- 5 cups Green Beans (I prefer haricots verts) trimmed and halved
- 2 cups Mushrooms sliced
- 3 cloves Garlic minced
- 1 1/2 cups Water
- 1 tsp Sea Salt
- 2 tbsp Nutritional Yeast
- 1/4 cup Slivered Almonds toasted
Instructions
- Preheat oven to 350 degrees F.
- Add half of the coconut oil in a large skillet and place over medium-low heat. Add sliced shallots and stir often to prevent burning for 30 to 40 minutes, or until caramelized. Once the onions are golden, remove from heat, transfer to a bowl and set aside.
- While the onions are cooking, steam the cauliflower florets until softened to the point they can be easily pierced with a fork. Transfer to a high-speed blender OR food processor and set aside.
- Steam the green beans for 6 to 8 minutes or until bright green. Blanch in cold water, drain and transfer to a casserole dish.
- Heat the remaining coconut oil in a skillet over medium-low heat. Saute mushrooms for 5 minutes or until softened and then add the garlic. Saute for another minute and remove from heat. Spread half of the mushroom mixture over the green beans. Add the remaining half to the blender with the steamed cauliflower.
- Add water, sea salt and nutritional yeast to the blender. Blend until smooth. Be patient, it takes some time to reach a creamy consistency.
- Pour the desired amount of creamy cauliflower sauce into the casserole dish over the green beans and mushrooms. You may not need all of the sauce. Smooth the top with a spoon or spatula and top with caramelized onions.
- Bake the casserole for 30 minutes. Remove from oven and let sit 5 minutes before serving.
- Garnish with toasted slivered almonds.
Notes
You may also enjoy:
Turkey Rolls with Cranberry Sauce
