Source: dLife

A sweet and creamy pumpkin, cauliflower, and cheese casserole.

Servings

6 cup fresh cauliflower , florets
2 tbsp grated Parmesan cheese , divided
0.5 tsp salt , divided
0.25 tsp black pepper , divided
1 cooking spray
2 cup fresh cubed pumpkin , cooked (or 1 1/2 cups canned unsweetened pumpkin)
0.25 cup fat free sour cream
0.33 cup bread crumbs , fresh
1 tbsp chopped parsley

1 Preheat oven to 350 degree F.
2 Cook cauliflower in boiling water 4 minutes or until tender; strain. Mix together cauliflower, Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a cooking spray coated casserole dish.
3 Using a food processor or blender, puree pumpkin until smooth. Mix in 1/4 teaspoon salt, 1/8 teaspoon pepper, and sour cream. Spread pumpkin mixture over cauliflower and top with cheese, breadcrumbs, and parsley. Bake 15 minutes.

This also works great with squash.