5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
5.00 avg. rating (93% score) - 2 votes

Pumpkin-Spice Cauliflower Bake

45 Min Total Serves 6
Ingredients
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
Directions
  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.

  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.

  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.

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


    Recipe adapted from: www.rachaelraymag.com

Connect With Us!

Join us on
social media!

Connect

Our Products

Check out our full
product line

Learn More!
Simple Share Buttons