5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
4.00 avg. rating (79% score) - 7 votes

Pumpkin-Spice Cauliflower Bake

45 Min Total Serves 6
Cup Martin’s Potatobred Stuffing*, pulsed into breadcrumbs (about ½ cup)
Head (2 Pounds) Cauliflower, cut into florets (about 9 cups)
Tablespoons Butter
Tablespoons Flour
1 1/2
Cups Whole Milk
1 1/2
Cups Grated White Cheddar
Teaspoon Pumpkin Pie Spice (blend of cinnamon, ginger, nutmeg, allspice, & cloves)
Cup Grated Parmesan
  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

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