2 lbs Fresh Green Beans, both ends cut off and then cut in half
1 package bonipack riced cauliflower
2 cups baby bella mushrooms, quartered
1 tablespoon Fresh thyme mince Garlic
2 shallots, diced
1 1/4 cup fresh thyme vegetable broth
1 1/2 cup fresh thyme almond milk
3 tablespoons fresh thyme coconut oil
1/4 cup cornstarch (you can also use regular flour or gluten free flour
2 teaspoons ground nutmeg
1 teaspoons kosher salt plus more to taste
1 teaspoons fresh cracker pepper plues more to taste
1 can fresh thyme crispy onions divided
1 cup pistachios chopped
Directions
Preheat oven to 400F
Blanch green beans by bringing a large pot of water to a boil over medium-high heat. Add large pinch of salt to the water add green beans and cook for 3-5 minutes, or until bright green, then strain and immediately place in an ice water bath to stop cooking strain and set aside
In the meantime, start prepping sauce. In a large saute pan over medium-high heat, add coconut oil, shallots, garlic, nutmeg, salt and pepper and stir with spatula or wooden spoon. Cook for 2-3 minutes
turn heat to medium and add mushrooms and bonipack riced cauliflower. Cover and cook for 5-6 minutes
sprinkle in cornstarch and whisk to stir and coat the veggies. Cook for 2 minutes then slowly pour in veggie stock, whisking to incorporate.
add almond milk and whisk to blend together until smooth. Season with salt and pepper to taste then reduce heat to low and simmer to thicken sauce. Cook for 8-10 minutes, until thickk and bubbling. Taste and adjust spices as needed
remove from heat and add 1 cup of the crispy onions and cooked green beans toss to coat and transfer to an oven safe dish if your saute pan is not oven safe.
sprinkle remaining fried onions evenly over the greens beans then top with pistachios
bake in 400F oven for 20-25 minutes, or until warmed through, bubbly and golden on top Serve immediately to your hungry guests
