If you’re looking for another way to eat more veggies this Roasted Cauliflower with sautéed Leeks and Pancetta Casserole is so warming and comforting on a frosty winter night. Enjoy! Recipe Serving 6 Ingredients 1 medium head of cauliflower cut into florets 2 leeks whit and green part, chopped, washed and drained 1 cup of 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 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 asi...