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.