Grilled Portobello Mushrooms, Mashed Cauliflower and Sauteed Green Beans with Bacon

Ingredients

• 1 large head Cauliflower (About 2 lbs or 900g, cut into florets)
• 4 tbsp Unsalted Butter (Cut into pieces)
• 2 oz Cream Cheese (Full-fat, softened)
• 0.25 cup Heavy Cream
• 2 cloves Garlic (Minced)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Chopped, for garnish)

Instructions

1. 1

   Prepare the Cauliflower

   • Wash the cauliflower head thoroughly. Remove the outer leaves and the tough central core.
   • Chop the cauliflower into uniform, medium-sized florets to ensure even cooking.
2. 2

   Steam the Cauliflower

   • Place a steamer basket in a large pot with about 1-2 inches of water, ensuring the water level is below the basket.
   • Bring the water to a rolling boil over medium-high heat.
   • Add the cauliflower florets to the steamer basket, cover the pot, and steam for 10-15 minutes.
   • The cauliflower is ready when it is very tender and can be easily pierced with a fork.
   • Drain the cauliflower extremely well. You can even pat it dry with paper towels to remove all excess moisture, which is crucial for a creamy, non-watery mash.
3. 3

   Blend the Ingredients

   • Transfer the hot, well-drained cauliflower to the bowl of a food processor or a high-powered blender.
   • Add the unsalted butter, softened cream cheese, heavy cream, minced garlic, salt, and black pepper.
   • Secure the lid and blend on high for 1-2 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy.
   • Be careful not to over-blend, as this can make the texture gummy.
4. 4

   Garnish and Serve

   • Taste the mash and adjust the seasoning with more salt and pepper if needed.
   • Transfer the mashed cauliflower to a serving bowl.
   • Garnish with freshly chopped chives and serve immediately while hot.

Ingredients

• 6 slices thick-cut bacon (chopped into 1/2-inch pieces)
• 1 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 1 lb fresh green beans (trimmed)
• 0.25 cup chicken broth (can substitute with water)
• 0.5 tsp kosher salt (adjust to taste)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.

2. 2

   Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3

   Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.

4. 4

   Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.

5. 5

   Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.