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  • Prep
    15 min
  • Total
    25 min
  • Servings
    4 - 6

Casserole with Cauliflower, Spinach, Pancetta, and Shredded Old Cheddar Cheese

Delicious comfort food! This cheesy casserole recipe with cauliflower, spinach, and pancetta is prepared in no time at all! The pairing of béchamel and cauliflower is a timeless classic… and the pancetta and Old Cheddar Shredded Cheese in every bite is enough to make you swoon. Give it a try… even on weeknights!

Ingredients

  • 60 mL (¼ cup) butter
  • 60 mL (¼ cup) all-purpose flour
  • 1 L (4 cups) 3.25% milk
  • 30 mL (2 tbsp) Dijon mustard
  • 400 g (4 cups) Armstrong Old Cheddar Shredded Cheese
  • Salt and pepper, to taste
  • 1 cauliflower, broken up into 1-inch (2.5 cm) florets
  • 175 g (1 cup) pancetta, cubed
  • 312 g (4 cups) baby spinach

Directions

  1. Preheat the oven to 200° C (400° F).
  2. In a large saucepan over medium heat, cook the butter and flour for 2 minutes, stirring with a wooden spoon.
  3. Add the milk, stirring constantly with a whisk until the milk is hot (do not bring to a boil).
  4. Add the mustard and the Armstrong Old Cheddar Shredded Cheese. Continue cooking, stirring occasionally, until the cheddar has melted. Season with salt and pepper.
  5. In the meantime, bring a large pot of water to a boil. Immerse the cauliflower florets in the boiling water for 3 minutes. Rinse with cold water and drain.
  6. In a non-stick frying pan, brown the pancetta cubes for 4 minutes. Add the spinach and continue cooking for 2 minutes until the spinach leaves have wilted.
  7. In a large bowl, mix the cauliflower, pancetta, and spinach with the sauce, then pour the mixture into an ovenproof dish.
  8. Cook in the oven for 25 minutes or until the cheese is golden.

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