We aren't quite out of the winter woods yet here, so I've been craving some warm casseroley (pretty sure that's a real word) goodness. This new nutrition plan I've been working with has given me some new combinations of food to mix things up with. P.S. I cannot WAIT to share my results with you all. I hope you enjoy this as much as I do. If you want a lower carb version you'll sub out the sweet potato for pumpkin or butternut squash. If you need it to be dairy free use a vegan cheese substitute. You can also kinda mash the roasted cauliflower so it's a smoother casserole. I choose to keep my more intact because I thought it was prettier.
Serves 6, 3/4 cup servings Portion Fix: 1 green, 1 yellow, 1/2 blue
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
⅓ cup shredded sharp cheddar cheese
1 cup mashed sweet potatoes
1 tsp. Dijon mustard
¼ cup Dave's Killer Bread, run through a food processor to make bread crumbs* (OR panko crumbs)
Preheat oven to 425° F.
Place cauliflower on baking sheet that has been lightly coated with spray. Season with salt and pepper if desired.
Bake for 24 to 28 minutes, or until golden brown. Set aside.
While cauliflower is cooking, bring almond milk to a boil in medium saucepan over medium high heat, stirring frequently. Reduce heat to medium-low.
Add cheese, mashed sweet potatoes, and mustard; cook, stirring frequently, for 3 to 4 minutes, or until well blended.
Add cauliflower; mix well.
Pour cauliflower minute into 8 x 8-inch casserole dish that has been lightly coated with spray.
Top with bread crumbs.
Bake for 18 to 20 minutes, or until hot and bubbly.
*I keep all of the heels of the loaves of bread my family eats in the freezer in a zip lock bag and then when i need breadcrumbs I just throw them in the food processor.