Ingredients
Scale
- 8 cups cauliflower florets, chopped into 1-inch pieces
- 1 cup cremini or portobello mushrooms, diced
- 4 tablespoons olive oil, divided
- 2 large garlic cloves, minced
- 1 large leek, white & light green part only, finely sliced
- 8 oz shredded sharp cheddar
- 8 oz shredded white cheddar or a cheddar blend
- 5 oz shredded parmesan
- 1 cup whole milk
- â…“ cup sour cream
- 2 teaspoons ground mustard
- 1 teaspoon freshly ground black pepper
- ¾ teaspoon salt
- 2 tablespoons butter, melted
- 1 cup panko bread crumbs
- 1 tablespoon minced parsley
Instructions
- Preheat oven to 400°F and grease a baking sheet.
- Toss cauliflower, mushrooms, and 3 tablespoons of olive oil; spread on the sheet and roast for 30 minutes.
- Sauté garlic in 1 tablespoon of olive oil, then add leeks and cook until softened.
- Add shredded cheeses and milk to the leeks, stirring to melt into a creamy sauce; incorporate sour cream, mustard, pepper, and salt.
- Combine roasted veggies with cheese sauce and transfer to a greased casserole dish.
- Mix panko with melted butter and parsley; sprinkle over the top and bake for 12-15 minutes or until browned.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure vegetables are well-roasted to enhance sweetness.
Use freshly grated cheese for optimal texture and melting.
Panko topping is crucial for the desired crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 12
- Cholesterol: 50