cooking · Dinner

Roasted Cauliflower Pumpkin Casserole

I saw a recipe on the Beachbody blog for a roasted cauliflower pumpkin casserole, and adapted it, so that is was safe for Alistaire (it had called for almond milk). You can use any unsweetened milk you prefer. I used 2% cheese as well (Alistaire can tolerate it), and used oil instead of non stick spray (I don’t buy it). If you are following the #21DayFix diet, this is friendly to it.

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Roasted Cauliflower Pumpkin Casserole


  • 1 large head cauliflower, cored and cut into bite size florets
  • Sunflower or olive oil
  • Sea salt
  • ¾ cup milk
  • ½ cup 2% sharp cheddar cheese, grated
  • ½ cup pumpkin puree
  • 1 tsp dijon mustard
  • ¼ cup Panko bread crumbs


Preheat oven to 425°, lightly oil a rimmed baking sheet. Put cauliflower on, sprinkle with a tiny bit of sea salt, toss to combine.

Roast for 25 to 30 minutes, until golden brown.

Near the end of cooking, add the milk to a small saucepan. Heat over medium-high till simmering. Whisk in cheese, pumpkin, and mustard, till smooth. Season to taste. Take off heat.

Lightly oil a 8×8″ glass baking pan, add in cauliflower, then gently sir in sauce. Sprinkle on Panko crumbs.

Bake for 20 minutes, or until bubbling.

Serves 6 to 8, as a side dish.

0 thoughts on “Roasted Cauliflower Pumpkin Casserole

  1. I really enjoyed seeing cauliflower highlighted in a casserole. Such a fun way to use this versatile veggie! We love recommending interesting alternatives for ingredients like pasta and meat at Ingredient1.

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