Posted November 21, 2018 11:27:08It’s time to go cooking green bean casserole, but this time it’s in a green beans and cauliflower broth.
I don’t know if you’ve heard of green beans but they’re a very popular dish at the weekend in many Asian cuisines.
Here, however, I’m trying to make a quick and easy green bean and cauliflaise dish.
I’ve got this recipe on my phone, but I know it might take a few tries to get right, so you might want to download it now and try it out for yourself before you make it.
First of all, you need to buy some green beans.
I’ve found them at Asian markets in Sydney, so I bought some green bean sprouts from the market.
It’s important to buy them fresh, not frozen.
The green beans need to be soaked in hot water for a couple of hours.
Once they’ve soaked, remove them from the water and let them drain in a colander.
You can use a plastic bag if you like.
I like to use the water in a sauté pan on the stovetop.
I use a regular sautée pan for this, but it works just as well with a cast iron or nonstick pan.
I have two types of cast iron pans – regular and deep-roasted.
The saute pan is a great choice for this.
It can be set over high heat, which will give the green beans plenty of time to cook and get tender.
Once the green bean beans are soaked, put them in a bowl.
I like to put the bowl in the oven, but you can also put the green leaves in the microwave or the fridge.
The green beans will start to get tender, so it’s better to leave them in the bowl for a few minutes to get a good cook-through.
When the green Beans are done soaking, add them to a pan of water and cook for 10 minutes on each side.
Remove them from heat.
Now you’re ready to add the cauliflower to the pan.
It will make the dish, but only if you use the right kind of cauliflower.
I love adding a handful of finely chopped cauliflower in the dish because it’s the perfect size for green beans to cook into, but just make sure it’s well seasoned.
I use about 3 cups of finely grated cauliflower, about half a cup each of diced carrots, green bell peppers and caulikins.
The greens also need to drain well before adding them, so don’t let them sit in the pan too long.
After the green and caulilets are cooked, add the chopped onions and celery to the dish.
Stir well to combine.
You’ll probably need about 1-1.5 cups of the chopped vegetables, but leave room to add a few more.
Once the vegetables are mixed in, add a small pinch of salt and pepper.
Stir until the vegetables have all been incorporated.
Finally, add some chicken stock to the bowl.
Stir to combine and then add the green, cauliflower and caulicorns.
Finally, add 1-2 teaspoons of olive oil and let the mixture cook on the burner for about 10 minutes.
The dish will have a nice, creamy texture and taste great.
I put the dish back in the fridge and cooked it until it was very soft, but not mushy.
You may need to turn it down a bit to keep it from sticking to the bottom of the pan and getting soggy.