Cauliflower Pumpkin Casserole
Try this inventive Cauliflower Pumpkin Casserole instead of plain old (and not-so-good for you) mac and cheese or cheesy potatoes au gratin.
It has some of our favorite flavors of both dishes, but in a much healthier all-veggie casserole.
The combination of roasted cauliflower, which gets nutty and sweet as it cooks, and a creamy cheddar cheese and pumpkin sauce gives it all the comfort of a cheesy casserole without the fat!
Cauliflower Pumpkin Casserole
Try this inventive Cauliflower Pumpkin Casserole instead of plain mac and cheese or cheesy potatoes au gratin.
Ingredients
- 1 large 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 shredded sharp cheddar cheese
- ½ cup pure pumpkin puree
- 1 tsp. Dijon mustard
- ¼ cup whole-wheat panko breadcrumbs
Instructions
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Preheat oven to 425° F.
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Place cauliflower on baking sheet that has been lightly coated with spray. Season with salt and pepper if desired.
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Bake for 24 to 28 minutes, or until golden brown. Set aside.
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While cauliflower is cooking, bring almond milk to a boil in medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low.
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Add cheese, pumpkin, and mustard; cook, stirring frequently, for 3 to 4 minutes, or until well blended.
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Add cauliflower; mix well.
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Pour cauliflower minute into 8 x 8-inch casserole dish that has been lightly coated with spray.
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Top with bread crumbs.
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Bake for 18 to 20 minutes, or until hot and bubbly.
Recipe Notes
Lacto-Ovo Vegetarian
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Container Equivalents
1 Green
½ Blue
2B Mindset Plate It!
Makes a great veggie side as part of lunch or dinner.
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