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Vegetable Saute With Blue Cheese

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“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.”

Ingredients Nutrition


  1. Fry bacon in a large skillet, until soft, but not done.
  2. Meanwhile, bring a saucepan of salted water to a boil.
  3. Add the cauliflower, cook for one minute.
  4. Add the green beans, cook for an additional minute.
  5. Drain the vegetables, set aside.
  6. 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.
  7. Add the shallots, beans, and cauliflower, toss to coat with the fat.
  8. Season to taste with salt and pepper.
  9. Continue to cook the vegetables just until they start to show some color and are tender enough to pierce with a knife.
  10. Remove to a serving dish, and top with the blue chese.

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