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.
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.