Hello Lovely,

It's Friday! This week has been a little up and down with meals because my step-dad who primarily cooks hasn't been feeling well. So all week long, I've been making a list of ingredients to buy and recipes to try. Yesterday I got this recipe in my email, and it was so simple I had to try it! You probably already have these ingredients lying around the fridge and pantry. A huge thank you to Yummy Healthy Easy for sharing this recipe!


Delicious side dish or meatless main dish full of flavour with cauliflower, sautéed mushrooms & leeks, and an easy cheesy sauce that won't pack on the calories!


  • 1 head cauliflower, cut into florets
  • ¾ 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
  • ½ tsp. pepper


  1. Preheat oven to 350ºF.
  2. 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.
  3. Meanwhile, sauté mushrooms and leeks in olive oil until softened. Drain any excess liquid out. Pour over cauliflower in casserole dish.
  4. 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 ½ - 1 cup cheese and bake in preheated oven for 25 minutes.
  5. Let cool for 5 minutes and serve up. Enjoy!

So how do you like your vegetables? Can you commit to a meal of just veggies? Share your love or hate for vegetarian dishes in the comment section below!