Cauliflower Leek and Bacon Casserole
Servings 8 People
Calories 288kcal
Ingredients
- 1 head of Cauliflower cut into bite-size florets
- 8 slices Bacon
- 3 Leeks white and light green parts only, chopped into half-moons
- 1/2 Onion dice into bite sized pieces
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 2 cups Milk
- 1/2 cup Monterey Jack Cheese grated
- 1/4 cup Parmesan Cheese grated
- 1 tsp Salt
Topping
- 1/2 cup Breadcrumbs
- 1/4 cup Monterey Jack Cheese grated
- 2 tbsp Butter melted
Instructions
- Preheat oven to 350°F. Grease an 8-inch (2 L) baking dish.
- Cook cauliflower for 5 min in a large bot of boiling water. Drain and set aside in bowl.
- Meanwhile, cook bacon in a large skillet set over medium heat until crispy. Set aside on paper towels to take off excess fat and break into bite size pieces when done.
- Discard all but 2 tsp of bacon fat fat. Add leeks and onion to skillet; cook, stirring occasionally, for 5 to 7 min or until very soft and just starting to turn golden. Transfer to bowl with cauliflower and add bacon.
- Wipe the skillet clean. Melt butter in a skillet set over medium heat. Sprinkle with flour; cook, whisking, for 1 min.
- Gradually whisk in milk and bring to a boil. Reduce heat and whisk for 3 to 5 min or until smooth and thickened. Add in Monterey Jack and Parmesan cheese stir until melted.
- Pour the mixture over cauliflower and leeks, mix until coated. Pour into greased dish.
- For the Topping: In a bowl, stir together breadcrumbs, cheese and melted butter. Sprinkle over cauliflower mixture in the dish. Bake for about 30 min or until golden on top.