Green bean casserole in the slow cooker! Fresh green beans & a homemade cauliflower sauce replace canned items in this healthy spin on a holiday classic.
If you’re looking for a healthy green bean casserole recipe to serve at your next holiday dinner, here you go. You’re welcome. The star of this recipe is the cauliflower sauce. I have been seeing recreations of Pinch of Yum’s creamy cauliflower sauce for a while now. I had a feeling it would be the perfect substitute for canned cream of soup and I boy was I right.
While creating your own cauliflower sauce might seem daunting, it seriously only took me 20 minutes. And the creaminess and garlic/ghee flavors in the sauce paired perfectly with the fresh green beans. Never say never but I don’t think I’ll ever make green bean casserole using canned ingredients again. This was that good! I didn’t follow Pinch of Yum’s recipe to a tee. You can find her original recipe on her page. In the recipe box here is what I did. The main difference is how the cauliflower is cooked. You can cook your cauliflower the way you want to, I chose to steam mine in my use my Oster food steamer. This is one of those recipes that be as healthy as you make it. If you follow a paleo or whole 30 lifestyle then simply omit the french fried onions on top. If you’re real fancy you can even make your own healthy version of fried onions. I however did not make my own this time. For extra flavor, I mixed some fried french onions in with the green beans & cauliflower sauce in addition to putting them on top.
- 2 lbs fresh green beans, trimmed & snapped
- 1⅓ cups fried french onions
- 1 large head cauliflower, trimmed & chopped
- 8 large cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 1 cup almond milk
- 3 tsp ghee
- 1 tsp Himalayan salt
- ½ tsp pepper
- Spray slow cooker lightly with cooking spray.
- Add green beans to the slow cooker.
- Add cauliflower to steamer and steam 15-25 minutes or until soft.
- Add cauliflower to a large food processor.
- In a medium-size skillet, sautée garlic & ghee over low heat. Cook until the garlic is soft and fragrant but not browned.
- Add all remaining ingredients to the food processor and pulse until it smooth. Add additional almond milk until the sauce reaches your desired consistency.
- If needed, add more salt and pepper to taste.
- Pour sauce on top of fresh green beans. Stir to mix well.
- Cover and cook 2-3 HIGH or LOW 4-6.
- Add french fried onions to the top prior to serving.
I cooked this in my Crock-Pot 3.5-Quart Casserole Slow Cooker but you don’t need a casserole-specific slow cooker. You can make this in any 4-6 quart.
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