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Side view of roasted cauliflower casserole with leeks and pancetta with a serving spoon.

Roasted Cauliflower Casserole with Sautéed Leeks and Pancetta

This Roasted Cauliflower Casserole with leeks and pancetta is rich, creamy, and full of cozy flavor. Made with roasted cauliflower, silky leeks, crispy pancetta, and a mustard-kissed béchamel, it’s an impressive yet approachable dish perfect for dinner or entertaining.
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Prep Time 10 minutes
Cook Time 1 hour
Course Main Course
Servings 6

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

Notes

  • Roast for extra flavor. Roasting the cauliflower adds depth that makes the final dish much more flavorful! However, if you are in a rush, you can quickly blanch the cauliflower, but this will add extra moisture to the casserole.
  • Wash leeks well! Leeks trap dirt easily in between the layers. So slice and rinse thoroughly before cooking!
  • Season every layer! Light seasoning at each step makes a big difference in the final result. Just be sure not to over salt, since pancetta is salty too.
  • Let it rest. Allowing the casserole to cool slightly helps it set and makes serving easier!
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