Enjoy this cheesy and spicy Cauliflower, Leek and Mushroom Casserole recipe. It has a nice little unexpected spicy flavor from the added red pepper for a nice little kick via

Cauliflower, Leek and Mushroom Casserole Recipe


Cauliflower, Leek and Mushroom Casserole Recipe

This Cauliflower, Leeks and Mushroom Casserole has a surprising little kick to it.



  • 4 cups fresh cauliflower florets, about 1 large head
  • 1 cup sliced Crimini mushrooms
  • 3/4 cup cooked bacon, chopped
  • 1/2 cup thinly sliced leek
  • 2 1/2 cups Sargento Sharp Cheddar Fine Cut, divided
  • 1 cup heavy cream
  • 1/21 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground red pepper
  • 1 1/2 cups Panko bread crumbs
  • 1 teaspoon red pepper flakes
  • 2 tablespoons melted butter


  1. Steam the cauliflower until fork tender.
  2. In a baking dish mix 2 cups Sargento cheese, the cooked cauliflower, the sliced mushrooms, 1/2 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 1/2 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.

  • Category: Vegetarian Recipe
  • Method: Baked
  • Cuisine: American


  • Calories: 516
  • Carbohydrates: 28.8g
  • Fiber: 3.3g
  • Protein: 18.5g

Keywords: Vegetarian Casserole recipe, Cauliflower casserole recipe, Leek recipe, Mushroom Casserole recipe

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