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Pumpkin-Spice Cauliflower Bake

45 Mins


1 Cup Martin’s Potatobred Stuffing*, pulsed into breadcrumbs (about ½ cup)

1 Head (2 Pounds) Cauliflower, cut into florets (about 9 cups)

3 Tablespoons Butter

3 Tablespoons Flour

1 1/2 Cups Whole Milk

1 1/2 Cups Grated White Cheddar

1 Teaspoon Pumpkin Pie Spice (blend of cinnamon, ginger, nutmeg, allspice, & cloves)

1/2 Cup Grated Parmesan

Serves: 6


Step 1

Pulse about 1 cup of Martin’s Potatobred Stuffing Cubes into breadcrumbs, using a food processor. Add more as needed, until you have about ½ cup of breadcrumbs.

*Note: any of Martin’s Bread and Rolls products can be substituted for Potatobred Stuffing; just toast lightly, then pulse into breadcrumbs as directed.

Step 2

Preheat the oven to 425 degrees. In a large pot of salted boiling water, cook the cauliflower until barely tender, about 5 minutes; drain.

Step 3

In a large skillet, melt the butter over medium heat. Add the flour and cook, stirring often, until the mixture is light golden, 1 to 2 minutes. While stirring constantly, add the milk, cheese and pumpkin pie spice. Stir until the cheese melts and the sauce thickens, about 2 minutes; season. Stir in the cauliflower. Transfer the mixture to a medium (2-quart) baking dish. In a small bowl, mix the breadcrumbs and parmesan; sprinkle over the cauliflower.

Step 4

Bake until the casserole is golden brown and bubbly, 20 to 25 minutes.

Recipe adapted from: