Vegetable Saute With Blue Cheese

"This is one of those recipes that was born of the need to use up a bit of this and a bit of that, but suprisingly, it was a great combination! The measurements are flexible, so feel free to adjust as you wish. If you don't have shallot in your fridge, use red onion."
photo by breezermom photo by breezermom
photo by breezermom
Ready In:




  • Fry bacon in a large skillet, until soft, but not done.
  • Meanwhile, bring a saucepan of salted water to a boil.
  • Add the cauliflower, cook for one minute.
  • Add the green beans, cook for an additional minute.
  • Drain the vegetables, set aside.
  • If the bacon is very lean, and hasn't rendered enough fat to saute the vegetables, add up to a 1/2 teaspoon of butter.
  • Add the shallots, beans, and cauliflower, toss to coat with the fat.
  • Season to taste with salt and pepper.
  • Continue to cook the vegetables just until they start to show some color and are tender enough to pierce with a knife.
  • Remove to a serving dish, and top with the blue chese.

Questions & Replies

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  1. breezermom
    Ingrid, I am so glad you needed to use up these ingredients! I followed the recipe exactly, and this is just delicious! I used fresh green beans and cauliflower and the cooking times were dead on. I just wished I'd doubled the was addictive, and I found myself going back and picking up a few more pieces. :) Made for Photo Tag. Thanks for sharing!
  2. Margie99
    I agree that this is a great combination. The only thing that I changed was to cook the cauliflower in a half inch of water, then emptied the pan and cooked as directed. I don't like dirtying any more pans than necessary. I didn't need to parcook my green beans as they were tiny little frozen ones. I only put blue cheese on my plate and my husband's and the kids really enjoyed it without the blue cheese. This was so easy and tasty.
  3. frann.leach
    This recipe has been billed as Gluten Free, but due to the presence of blue cheese (which is not gluten free because the mold is raised on bread), it is not. Celiacs and others who are gluten intolerant should substitute regular cheese, bought in a block and grated or crumbled at home.


I live near Seattle, WA with my husband of 11 years and our pet ferrets. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends. In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy. For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them. I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. <img src=""><img src=""> <img src="" border="0" alt="Photobucket"> <img src=""><img src=""><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""><img src="">[IMG][/IMG]
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