Cauliflower Pumpkin Casserole

Try this inventive Cauliflower Pumpkin Casserole instead of plain old (and not-so-good for you) mac and cheese or cheesy potatoes au gratin.

It has some of our favorite flavors of both dishes, but in a much healthier all-veggie casserole.

The combination of roasted cauliflower, which gets nutty and sweet as it cooks, and a creamy cheddar cheese and pumpkin sauce!

5 from 1 vote

Cauliflower Pumpkin Casserole

This cauliflower pumpkin casserole combines roasted cauliflower and a creamy pumpkin sauce.

Course Main Course
Cuisine American
Keyword pumpkin casserole
Prep Time 10 minutes
Cook Time 48 minutes
Total Time 58 minutes
Servings 6 servings, about ¾ cup each
Calories 83 kcal
Author Openfit


  • 1 large cauliflower cut into florets
  • Nonstick cooking spray
  • Sea salt (or Himalayan salt) and ground white pepper (to taste; optional)
  • ¾ cup unsweetened almond milk
  • cup shredded sharp cheddar cheese
  • ½ cup pure pumpkin puree
  • 1 tsp. Dijon mustard
  • ¼ cup whole-grain Panko bread crumbs


  1. Preheat oven to 425° F.
  2. Place cauliflower on baking sheet that has been lightly coated with spray. Season with salt and pepper if desired.

  3. Bake for 24 to 28 minutes, or until golden brown. Set aside.
  4. While cauliflower is cooking, bring almond milk to a boil in medium saucepan over medium high heat, stirring frequently. Reduce heat to medium-low.
  5. Add cheese, pumpkin, and mustard; cook, stirring frequently, for 3 to 4 minutes, or until well blended.
  6. Add cauliflower; mix well.
  7. Pour cauliflower minute into 8 x 8-inch casserole dish that has been lightly coated with spray.
  8. Top with bread crumbs.
  9. Bake for 18 to 20 minutes, or until hot and bubbly.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.