Pumpkin Panache

Name: 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

9 ingredients

3 steps

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.