Green Bean Casserole (GF, DF)

• Preheat oven to 350F.

Prep vegetables

• In a pot, add 1 cup of water and place green beans on a steamer basket. Cover with lid. Steam green beans until done (~10-15 minutes). Set aside. Add more water to the bottom of the pan and repeat for cauliflower until done (~10-15 minute). Remove cauliflower carefully and place in high speed blender or food processor. Puree. Set aside.

For the topping:

• If using crackers, add to a blender and blend until they become crumble. Measure out 1/2 cup and place in bowl with 1 Tbsp of olive oil.
• If using almond meal, add 1/8 tsp. salt and pepper to bowl with 1 Tbsp. of olive oil. Mix andset aside.

Put it together:

• In a large pan, add olive oil, and sliced mushrooms. Cook for about 12 minutes on medium until all liquid is gone. Reduce heat.
• Add minced onions and garlic, stirring for 2-3 minutes.
• Add truffle oil.
• Add cauliflower puree and stir everything for about 3-4 minutes on medium-low heat.
• Add green beans, and salt and pepper to taste. Mix until all green beans are covered in puree.
• Pour green bean cauliflower mixture into a casserole dish and top with crushed crackers or almond meal.
• Cook for 30-35 minutes or until top is golden brown.
• In the meantime, add sliced onions to a pan with about ¼ cup olive oil. Cook on medium high, stirring the onions and making them crispy. Make sure you’re stirring occasionally so they don’t burn.
• Once green beans are cooked, remove from oven and top with crispy onions