1 ½ lbs green beans, ends trimmed
1 large red onion, cut into ½-inch-thick wedges
2 T extra-virgin olive oil
2 t balsamic vinegar
½ t sea salt
½ c Cali’flour Foods Cauliflower Thins
1 T unsalted butter
1 t dried onion flakes
1 T grated Parmesan cheese
2 T slivered almonds, toasted
Red pepper flakes (optional)
Preheat the oven to 450°F. Place the green beans and onion in a large bowl and toss with the oil, vinegar, and salt. Transfer to two baking sheets, spreading the vegetables out in a single layer. Roast for 10 minutes, then, using tongs, toss the green beans and onions and continue to roast until they are well browned in spots, 5 to 10 minutes more.
Meanwhile, place the Cali'flour Thins in a food processor and process to fine crumbs. Melt the butter in a medium skillet over medium heat. Add the onion flakes and cook for 30 seconds. Add the Cali'flour Thin crumbs and cook, stirring constantly, until golden brown, about 3 minutes. Remove from the heat and stir in the cheese.
Place the green beans in a casserole dish, top with the breadcrumbs, almonds, and red pepper flakes, if using, and serve.