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A dinner plate with a serving of cauliflower. leek and mushroom casserole.

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 3 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 Servings
Calories 512 kcal


  • 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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  • 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.


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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