Description
When prepared properly, an unassuming head of cauliflower can become a garden of magic in your mouth.
Ingredients
Scale
- 1 medium large cauliflower broken into florets (about 7 cups)
- 3/4 cup your milk of choice (I use unsweetened almond milk)
- 3 1/2 ounces Castello Wessbeir cheese, grated and divided
- 1/2 cup canned pumpkin puree
- 1 teaspoon dijon mustard
- salt and pepper, to taste
- 2 Tablespoons almond meal or panko breadcrumbs
Instructions
- Preheat oven to 450 degrees Fahrenheit. Grease or spray an 8×8 baking dish with cooking spray and set aside.
- Line a baking sheet with foil. Spread the cauliflower florets onto the prepared baking sheet, spray with the cooking spray of your choice (I love olive oil), sprinkle with salt and pepper, and toss. Roast in the oven at 450 degrees Fahrenheit for about 25 minutes, or until golden.
- Meanwhile, add your milk of choice to a large pot. Bring the milk to a gentle boil over medium heat. Whisk in 3 ounces of the grated Castello Wessbeir cheese, the canned pumpkin puree, and the dijon mustard and cook until thickened. Salt and pepper the sauce to taste. Add in the roasted cauliflower florets and gently stir until completely combined.
- Spread the cauliflower mixture into the prepared baking dish and top with the remaining 1/2 ounce cheese and the almond meal or panko breadcrumbs. Bake in the oven at 450 degrees Fahrenheit for about 25 minutes, or until golden brown. Devour.
Notes
Nutritional information calculated with unsweetened almond milk, Castello Wessbeir cheese, and panko bread crumbs.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Main
- Cuisine: American
Nutrition
- Calories: 85