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Artichoke, Cauliflower And Pancetta Casserole With Fire Roasted Tomatoes
Lindsay here from @TheToastedPineNut in partnership with @TheFeedFeed - If you're looking for that perfect dish to bring to that backyard potluck, I got you. Veggie based casseroles are perfect for spring. They keep things light, and when you add pancetta bites and cheesy happiness, you can sit back and wait for the yummy noises to roll in. #MuirGlen #FeedFeed -@muirglen



 1 T. olive oil

4 oz. pancetta, cut in squares

2 cups onions, chopped

1 1/2 cup cauliflower, chopped

2 T. coconut oil (if cooking cauliflower in a separate pan)

15 oz. artichokes, drained and quartered

5 oz. baby kale (or any baby kale/baby spinach mixture)

salt and pepper to taste

1/2 cup fire roasted tomatoes, sliced (about 3 tomatoes)

1 t. fresh basil and sage, chopped


Preheat oven to 400F. In a large pan over medium­low heat, add olive oil and pancetta. Cook for 10­15 minutes, stirring occasionally.

Add the onions and cauliflower (if you have room). I ended up cooking my cauliflower in a separate pan with 2 T. coconut oil because my pan was too small. Cook the onions and cauliflower for 7­10 minutes, or until the onions are translucent and the cauliflower is browned and softened.

Add the artichokes. Cook for another 3­5 minutes. Add the kale/spinach mixture and cook for about 5 minutes until the leaves are wilted, stirring occasionally. Season with salt and pepper to taste.

In a medium saucepan, bring milk to a low boil. Whisk in the flour and continue to cook and stir for about 2 minutes. Add the shredded cheese, stirring constantly. Whisk until smooth.

Grease your casserole dish with a cooking spray or coconut oil. Spread the veggie mixture in a casserole dish. Pour the cheese sauce on top. Bake in the oven for about 18 minutes. Broil on high for 2 minutes, until top is bubbling and browned.

Remove from the oven and top with sliced tomatoes and chopped herbs.

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