Roasted Cauliflower, Cremini Mushroom, and Leek Gratin
Makes 4 servings
Ingredients
2 tablespoons extra-virgin olive oil
1 small cauliflower, cut into florets (about 4 cups)
1 medium leek, white and pale green parts halved and sliced ½ inch thick
8 ounces cremini mushrooms, washed and sliced
3/4 cup Sargento Sharp Cheddar Cheese fine cut
¼ teaspoon kosher salt
½ teaspoon dried thyme
¼ cup bread crumbs, plain
Instructions
Heat oven to 450 F. Line a rimmed baking sheet with parchment paper to avoid the vegetables sticking to the tray. Toss the cauliflower, leek slices, and mushrooms in medium bowl with olive oil until mixed. Add salt and pepper to taste. Spread onto baking sheet and roast for 20 minutes until vegetables are soft.
While the vegetables are roasting, mix the cheese, salt, thyme, and bread crumbs in a small bowl. Spray a small casserole (7x11 or 8x8) with non-stick spray.
Spoon roasted vegetables into casserole and top with cheese and bread crumb mixture. Turn the oven down to 425 F and heat for 10 minutes until cheese is melted. Serve immediately.
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
