I had some leftover roasted cauliflower. It was already seasoned with garlic and sea salt, and had been browned with parmesan on it, although after 2 days in the fridge it wasn't crispy of course. So here is what I did with it:
I browned some ground beef and half of a diced onion in a little bacon fat, then chopped the cauliflower up a little (so we wouldn't be getting a big bite of only cauliflower on our fork), and tossed it with the meat and onion, plus a cup of shredded cheddar cheese, a dash of worchestershire sauce and a dash of chili powder. After these were mixed well, I pressed them down into an 8x8 pyrex baking dish and topped with more cheddar and parmesan.
Then I spread about a pound (because we LOVE these!) of whole green beans on a baking sheet with 1" sides, and tossed them with olive oil, sea salt, and a sprinkle of onion powder.
Then both dishes went into a 375* oven, with the green beans on the very top rack and the casserole on the middle rack for about 25 minutes. I removed the casserole, tossed the beans around a bit, and turned the oven up to 475, letting the casserole set for about 7-8 minutes so it would hold together well when I cut into it.
By this time the beans were done. Here is an important note about these beans: You want them brown and crispy (although a few of them will stubbornly stay green and softer), but once they reach this stage THEY WILL BURN QUICKLY! So you really have to keep your eye on them.
My husband loved the casserole just as it was. I love my ketchup so much that I had to spoon some on top of mine!
I'm getting hungry just thinking about this great meal!