Cauliflower Pumpkin Casserole
Try this inventive Cauliflower Pumpkin Casserole instead of plain mac and cheese or cheesy potatoes au gratin.
SERVINGS 6 about ¾ cup each
Ingredients
- 1 cauliflower cut into florets
- Nonstick cooking spray
- Sea salt or Himalayan salt and ground white pepper (to taste; optional)
- ¾ cup unsweetened almond milk
- ⅓ cup cheddar cheese
- ½ cup pure pumpkin puree
- 1 tsp. mustard
- ¼ cup whole-wheat panko breadcrumbs
Instructions
- Preheat oven to 425° F.
- Place cauliflower on baking sheet that has been lightly coated with spray. Season with salt and pepper if desired.
- Bake for 24 to 28 minutes, or until golden brown. Set aside.
- While cauliflower is cooking, bring almond milk to a boil in medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low.
- Add cheese, pumpkin, and mustard; cook, stirring frequently, for 3 to 4 minutes, or until well blended.
- Add cauliflower; mix well.
- Pour cauliflower minute into 8 x 8-inch casserole dish that has been lightly coated with spray.
- Top with bread crumbs.
- Bake for 18 to 20 minutes, or until hot and bubbly.
Nutrition
Calories: 88kcalCarbohydrates: 12gProtein: 4gFat: 3gSaturated Fat: 2gCholesterol: 9mgSodium: 145mgPotassium: 335mgFiber: 3gSugar: 3gVitamin A: 3240IUVitamin C: 47mgCalcium: 109mgIron: 1mg
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