Thanksgiving Sides: Cauliflower and Green Beans

Last week I shared my favorite Thanksgiving side dish, Roasted Squash and Cauliflower. We wound up having a lot of butternut squash on our Friendsgiving menu this year, so I skipped my usual dish and opted for the roasted cauliflower by itself. I dressed with a lemon parsley sauce from Bon Appetit, and it was very simple and delicious.

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Roasted Cauliflower with Lemon Parsley Vinaigrette, adapted from Bon Appetit
1 head cauliflower, cut into florets
4 tbsp olive oil, plus 2 tbsp olive oil
Salt
Pepper
1 cup flat leaf parsley leaves
½ tsp lemon zest
2 tbsp lemon juice

Preheat oven to 425. Combine cauliflower with 4 tbsp oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, until browned. 

This can be prepared at this point up to one day ahead.

For dressing, combine remaining ingredients in food processor and season with more salt and pepper. This doubles easily.

The dressing can be prepared up to 4 hours ahead.

Before serving, reheat cauliflower if necessary (20 mins at 350) and toss with dressing. Serve.  

We also served green beans with shallots, a simple recipe that always gets rave reviews.

Green Beans with Shallots, adapted from Ina Garten
1 lb haricots verts (skinny green beans)
4 shallots
2 tbsp butter
1 tbsp olive oil
Salt
Pepper
Lemon zest 

Blanch green beans in a pot of boiling water for 2 minutes. Immediately transfer to ice bath to cool. Drain and pat dry. (Can be prepared at this point up to 1 day ahead).

 

Heat butter and oil in a saute pan and sauté shallots on medium heat for 5-10 minutes, until lightly browned.  Add beans, salt, and pepper, and toss just till beans are heated through.  Serve.

I love this recipe for entertaining because I can blanch the green beans in advance, chop up the shallot and put it in a bowl with the butter, salt, and oil. During my party I quickly sneak over to the stove, dump the bowl of butter and shallots in a pan, let it cook, and add the beans just before dinner. So easy!