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Cauliflower Pumpkin Casserole

Try this inventive Cauliflower Pumpkin Casserole instead of plain mac and cheese or cheesy potatoes au gratin.
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SERVINGS 6 about ¾ cup each
Course Side Dish
Cuisine American, Americana
Servings 6 about ¾ cup each
Calories 88 kcal

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.