Cheesy Cauliflower Casserole
Delicious side dish or meatless main dish full of flavor with cauliflower, sautéed mushrooms & leeks, and an easy cheesy sauce that won't pack on the calories!
Servings: 6 -8 servings
- 1 head cauliflower cut into florets
- 3/4 cup leeks diced
- 1 8-oz container cremini mushrooms (aka baby bella mushrooms), sliced
- 1 Tbsp. olive oil
- 2 Tbsp. all-purpose flour
- 1 cup milk
- 1 egg
- 2 cups Sargento Sharp Cheddar Cheese divided
- 1 tsp. salt
- 1/2 tsp. pepper
Preheat oven to 350ºF.
Boil water in a large pot and add cauliflower florets. Boil for 5-7 minutes, or until crisp-tender. Drain and pour into 2.5 quart casserole dish.
Meanwhile, sauté mushrooms and leeks in olive oil until softened. Drain any excess liquid out. Pour over cauliflower in casserole dish.
Whisk together flour, milk and egg in a medium sized bowl. Stir in 1 cup cheddar cheese. Pour over cauliflower and mushroom mixture. Stir together in casserole dish. Top with 1/2 - 1 cup cheese and bake in preheated oven for 25 minutes.
Let cool for 5 minutes and serve up. Enjoy!