Pumpkin Panache

Cooking Light
6 servings (serving size: 1 cup)


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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


Preheat oven to 350°.

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.

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.

Created date

November 1997

Nutritional Information

Calories 57
Caloriesfromfat 14 %
Fat 0.9 g
Satfat 0.4 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 4 g
Carbohydrate 9.5 g
Fiber 2.9 g
Cholesterol 1 mg
Iron 1 mg
Sodium 261 mg
Calcium 64 mg