Pumpkin Panache
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 ⓘ
Instructions
- Preheat oven to 350°.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
491
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).