Roasted Cauliflower with Green Beans and Mushrooms

This delicious side dish, found on the Food Network Kitchen website, is a great accompaniment to grilled chicken, fish, or pork chops.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 6-8
Kosher salt
1 pound Green beans, trimmed
1 head Cauliflower, cut into florets
6 Tablespoons extra-virgin Olive oil
Freshly ground Pepper
4 ounces slab Bacon, diced
8 ounces Oyster mushrooms, trimmed and separated into smaller pieces
8 ounces Shiitake or similar type mushroom, stemmed and thickly sliced
4 Shallots, thickly sliced
4 Tablespoons White Wine Vinegar
1/4 cup chopped fresh Parsley
1 Tablespoon chopped fresh Tarragon
1. Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.
2. Meanwhile, toss the cauliflower with 2 Tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes.
3. Heat 1 Tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
4. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon.
5. Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 Tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature.

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