Roasted Cauliflower with Sautéed Leeks and Pancetta Casserole
Roasted Cauliflower with Sautéed Leeks and Pancetta Casserole is a delicious and hearty dish that combines the nutty flavor of roasted cauliflower with the savory goodness of leeks and crispy pancetta.
Ingredients
- 1 medium head of cauliflower cut into florets
- 2 leeks with and green part, chopped, washed and drained
- 1 cup diced pancetta or 3-4 bacon strips
- 1 cup shredded Swiss cheese
- 2 tbsp olive oil
- Salt and black pepper to taste
- 2 cups
Béchamel sauce Béchamel Sauce - UncomplicatedChef - 1 tbsp Dijon mustard
Instructions
- Preheat the oven to 425F degrees.
- In a baking dish add the cauliflower florets. Drizzle with olive oil and season with salt and black pepper. Roast the cauliflower for 20 minutes. (You can skip this step by blanching or steaming the cauliflower)
- In the meantime, make the béchamel sauce. (See my recipe) Add one tablespoon of Dijon mustard to the béchamel sauce and whisk to combine.
- In a sauté pan add the pancetta and cook over medium high heat until crispy. Remove pancetta from the pan and set aside.
- Add leeks into the same skillet. Cook for 5-8 minutes on low heat until they turn soft. Add a splash of water if needed.
- Combine béchamel sauce with 1/2 of the cheese, pancetta and leeks. Pour the sauce over the cauliflower. Add the rest of the cheese and bake in the oven for 35-40 minutes until golden. Enjoy!
Video
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