6 cups cauliflower florets
\n2 T. grated Parmesan cheese, divided
\n1\/2 tsp. salt, divided
\n1\/4 tsp. pepper, divided
\nCooking spray
\n2 cups cubed cooked fresh pumpkin or 1 1\/2 cups canned unsweetened pumpkin
\n1\/4 cup fat-free sour cream
\n1\/3 cup fresh breadcrumbs
\n1 T. minced fresh parsley<\/p>\n
Preheat oven to 350\u00b0. Steam cauliflower, covered, 4 minutes or until crisp-tender, and drain. Combine steamed cauliflower, 1 T. cheese, 1\/4 tsp. salt, and 1\/8 tsp. pepper in a 2-quart casserole coated with cooking spray, and toss gently. Place pumpkin in a food processor, and process until smooth. Add 1\/4 tsp. salt, 1\/8 tsp. pepper, and sour cream, and pulse until smooth. Spoon the pumpkin mixture over cauliflower. Combine 1 T. cheese, breadcrumbs, and parsley; sprinkle over pumpkin mixture. Bake at 350\u00b0 for 15 minutes.<\/p>\n
Yield: 6 servings (serving size: 1 cup)
\nCalories: 57
\nFat: .9g
\nFiber: 2.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
6 cups cauliflower florets 2 T. grated Parmesan cheese, divided 1\/2 tsp. salt, divided 1\/4 tsp. 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 T. minced fresh parsley Preheat oven to 350\u00b0. Steam cauliflower, covered, 4 minutes or until crisp-tender, and drain. Combine steamed cauliflower, 1 T. cheese, 1\/4 tsp. salt, and 1\/8 tsp. pepper in a 2-quart casserole coated with…<\/p>\n