I Love Love Love pumpkin and cauliflower … so here is a great recipe that combines both. It is great for the Thanksgiving season too….
Ingredients:
1 cup of almond flour
1 Tbsp grass-fed butter
1 tsp dried basil
1/2 cup of parmesan cheese (*optional)
1 15oz can of pumpkin
1/2 cup of pumpkin seeds
1 head cauliflower, quartered
2 Tbsp unsweetened shredded coconut
2 cloves garlic, minced
3 teaspoons of Dijon mustard
1 tsp cumin
1 tsp of cinnamon
1/2 tsp fresh-ground pepper
1/2 cup coconut milk half-and-half
Directions:
Preheat oven to 400 degrees F. Butter a 1 1/2-quart casserole or baking dish and set aside. Combine the almond flour, pumpkin seeds, butter, and half the basil in a medium bowl, stir in the parmesan cheese, and set aside.
Place pumpkin and cauliflower in a bowl. Combine coconut, garlic, mustard, cinnamon, cumin, pepper, and remaining basil in a small bowl. Place cauliflower and pumpkin in a casserole dish and top with the flour mixture. Last pour the half-and-half over the entire casserole, place in the and bake in the center of the oven for 30 minutes.
Sprinkle topping: After initial 30 minutes of baking, coconut mixture over casserole. Return it to oven and bake until golden and bubbly, about 10-15 minutes. Serve hot.
Enjoy!
Fit Chic