Baked cauliflower with green beans and mushrooms

Ingredients:

• 450 g green beans, ends trimmed
• 1 head of cauliflower, cut into florets
• 6 tablespoons extra-virgin olive oil
• 100 g bacon, diced
• 200 g oyster mushrooms, cut into small pieces
• 200 g shiitake mushrooms, stems removed, caps chopped
• 4 shallots, sliced ​​into thick rings
• 4 tablespoons white wine vinegar
• 1/4 cup chopped fresh parsley
• 1 tbsp chopped fresh tarragon

Preparation:

1. Place the baking sheet on the bottom rack of the oven and preheat the oven to 230°C.
2. Bring a large saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse the beans under cold water. Pat dry and transfer to a large bowl.
3. Meanwhile, toss the cauliflower in a large bowl with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Transfer to a hot baking sheet and roast, turning once, until golden brown and tender, about 20 minutes.
4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain excess fat. Increase the heat to medium-high and add the mushrooms and shallots; season with 1/2 teaspoon salt and freshly ground black pepper. Cook, stirring occasionally, until the mushrooms are soft 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 of olive oil, season with salt and pepper, and toss to combine. Serve warm or at room temperature.