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.
Preheat the oven to 425 degrees. In a large pot of salted boiling water, cook the cauliflower until barely tender, about 5 minutes; drain.
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.
Bake until the casserole is golden brown and bubbly, 20 to 25 minutes.
Recipe adapted from: www.rachaelraymag.com