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Roasted Cauliflower & Green Beans with Crispy Bacon Mushrooms

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Total Time (minutes)
30
Difficulty
1
Servings
8
Ingredients
8
Total Prep Time: 10 minutes
Calories Per Serving: 140
Nutrients

Nutrition Facts

¾ cup

Amount per serving
Calories 140 Calories from fat: 89
% Daily Value*
Fat 10 g 13 %
Saturated 2 g 8 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 7 g %
Cholesterol 6 mg 2 %
Sodium 301 mg 13 %
Potassium 302 mg 6 %
Carbohydrate 11 g 4 %
Fiber 4 g 14 %
Sugars 5 g
Protein 4 g
Vitamin A 2 %
Vitamin C 35 %
Calcium 4 %
Iron 6 %
Vitamin E 10 %
Thiamin 8 %
Vitamin B6 15 %
Phosphorus 6 %
Magnesium 6 %
Manganese 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 head DOLE® Cauliflower, cut into florets (about 4 cups)
  • 4 cups fresh green beans or chopped DOLE® Asparagus
  • 1 cup chopped shallots
  • ¼ cup plus 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • 1 package (8 ounces) DOLE® Mushrooms, coarsely chopped (about 3 cups)
  • 4 slices lower sodium turkey bacon, chopped

Directions

  1. Preheat oven to 400°F. Line a rimmed baking pan with parchment paper. Toss cauliflower, green beans, shallots, 2 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper in a large bowl; spread in a single layer on prepared pan. Roast 20 minutes or until golden brown and tender.
  2. Heat remaining 3 tablespoons oil in a large skillet over medium-high heat; add mushrooms and cook 8 minutes or until golden brown and tender, stirring occasionally. Add bacon; cook 8 minutes or until bacon and mushrooms are crisp, stirring occasionally. Stir in remaining ½ teaspoon salt and ¼ teaspoon pepper.
  3. Serve cauliflower mixture topped with mushroom mixture. Makes about 6 cups.
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Roasted Cauliflower & Green Beans with Crispy Bacon Mushrooms Prep Time:10 minutes Cook time:30 minutes Serves: 8
Nutrition facts: 140 Calories, 10 grams fat
Ingredients: 1 head DOLE® Cauliflower, cut into florets (about 4 cups), 4 cups fresh green beans or chopped DOLE® Asparagus, 1 cup chopped shallots, ¼ cup plus 1 tablespoon olive oil, 1 teaspoon kosher salt, ½ teaspoon fresh ground black pepper, 1 package (8 ounces) DOLE® Mushrooms, coarsely chopped (about 3 cups), 4 slices lower sodium turkey bacon, chopped, Directions:Preheat oven to 400°F. Line a rimmed baking pan with parchment paper. Toss cauliflower, green beans, shallots, 2 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper in a large bowl; spread in a single layer on prepared pan. Roast 20 minutes or until golden brown and tender.Heat remaining 3 tablespoons oil in a large skillet over medium-high heat; add mushrooms and cook 8 minutes or until golden brown and tender, stirring occasionally. Add bacon; cook 8 minutes or until bacon and mushrooms are crisp, stirring occasionally. Stir in remaining ½ teaspoon salt and ¼ teaspoon pepper.Serve cauliflower mixture topped with mushroom mixture. Makes about 6 cups.