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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 cups cauliflower florets |
2 tablespoons grated parmesan cheese, divided |
1/2 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
cooking spray |
2 cups cubed cooked fresh pumpkin or 1 1/2 cups canned unsweetened pumpkin |
1/4 cup fat-free sour cream |
1/3 cup fresh breadcrumbs |
1 tablespoon minced fresh parsley |
Directions:
1. Preheat oven to 350°.
2. Steam cauliflower, covered, 4 minutes or until crisp-tender, and drain. Combine steamed cauliflower, 1 tablespoon cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a 2-quart casserole coated with cooking spray, and toss gently.
3. Place pumpkin in a food processor, and process until smooth. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and sour cream, and pulse until smooth. Spoon the pumpkin mixture over cauliflower. Combine 1 tablespoon cheese, breadcrumbs, and parsley; sprinkle over pumpkin mixture. Bake at 350° for 15 minutes.
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