Cauliflower, Leek and Mushroom Casserole

Cauliflower, Leek and Mushroom Casserole recipe is a warm and cheesy comfort food casserole.

My Cauliflower, Leek and Mushroom Casserole recipe includes all the required ingredients with a spicy little surprise.

The red pepper adds a nice little kick to this Cauliflower casserole kicking the flavors up a notch or two.

Assemble the Cauliflower casserole ingredients.

Mix them all in the casserole dish so you don't have any extra dishes to wash!

Sprinkle on the toppings and bake.

This Cauliflower, Leek and Mushroom Casserole recipe can be served as a side dish or as a vegetarian main dish.

Meat and veggie lovers will want to try this Ground Beef Zucchini Casserole or Sheppard's Pie Casserole.

You can check out all of my Casserole recipes here.

How to Make Cauliflower, Leek and Mushroom Casserole

Ingredients

• 4 cups fresh cauliflower florets, about 1 large head
• 1 cup sliced Crimini mushrooms
• ¾ cup cooked bacon, chopped
• ½ cup thinly sliced leek
• 2 ½ cups Sargento Sharp Cheddar Fine Cut, divided
• 1 cup heavy cream
• ½ - 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon ground red pepper
• 1 ½ cups Panko bread crumbs
• 1 teaspoon red pepper flakes
• 2 tablespoons melted butter

Directions

1. Steam the cauliflower until fork tender.
2. In a baking dish mix 2 cups Sargento cheese, the cooked cauliflower, the sliced mushrooms, ½ cup of the bacon, leeks, salt, black pepper and ground red pepper. Mix well.
3. Pour the cream over the ingredients in baking dish and mix to combine.
4. In a small bowl mix the bread crumbs, remaining bacon, the remaining ½ cup cheese and red pepper flakes.
5. Spoon over the breadcrumb mixture over the casserole and spread evenly over the top.
6. Drizzle the melted butter over the top.
7. Bake uncovered in a preheated 375-degree oven for 30-45 minutes or until bubbling and the topping is golden brown.

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Cauliflower, Leek and Mushroom Casserole Recipe

Arlene Mobley - Flour On My Face

Cauliflower, Leek and Mushroom Casserole Recipe has a surprising little kick to it. This vegetable casserole is packed full of flavor from fresh cauliflower, mushroom's and fresh leeks.

5 from 5 votes

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Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Dish

Cuisine American

Servings 6 Servings

Calories 512 kcal

Ingredients  

1x2x3x

• ▢ 4 cups fresh cauliflower florets (about 1 large head)
• ▢ 1 cup sliced Crimini mushrooms
• ▢ ¾ cup cooked bacon (chopped)
• ▢ ½ cup thinly sliced leek
• ▢ 2 ½ cups shredded Sharp Cheddar cheese (divided)
• ▢ 1 cup heavy cream
• ▢ ½ - 1 teaspoon salt
• ▢ 1 teaspoon black pepper
• ▢ ½ teaspoon ground red pepper
• ▢ 1 ½ cups Panko bread crumbs
• ▢ 1 teaspoon red pepper flakes
• ▢ 2 tablespoons melted butter

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Instructions 

• Steam the cauliflower until fork tender.
• In a baking dish mix 2 cups Sargento cheese, the cooked cauliflower, the sliced mushrooms, ½ cup of the bacon, leeks, salt, black pepper and ground red pepper. Mix well.
• Pour the cream over the ingredients in baking dish and mix to combine.
• In a small bowl toss the bread crumbs, remaining bacon, the remaining ½ cup cheese and red pepper flakes.
• Spoon over the breadcrumb mixture over the casserole and spread evenly over the top.
• Drizzle the melted butter over the top.
• Bake uncovered in a preheated 375-degree oven for 30-45 minutes or until bubbling and the topping is golden brown.
• Serve warm.

Nutrition

Serving: 1ServingCalories: 512kcalCarbohydrates: 18gProtein: 21gFat: 40gSaturated Fat: 23gTrans Fat: 1gCholesterol: 128mgSodium: 1302mgPotassium: 458mgFiber: 2gSugar: 3gVitamin A: 1470IUVitamin C: 33mgCalcium: 420mgIron: 2mg

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