Pumpkin Panache

• 6 cups cauliflower florets
• 2 tablespoons grated Parmesan cheese, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• Cooking spray
• 2 cups cubed cooked fresh pumpkin or 1 1/2 cups canned unsweetened pumpkin
• 1/4 cup fat-free sour cream
• 1/3 cup fresh breadcrumbs
• 1 tablespoon minced fresh parsley

1. Preheat oven to 350u0b0.
2. Steam cauliflower, covered, 4 minutes or until crisp-tender, and drain. Combine steamed cauliflower, 1 tablespoon cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a 2-quart casserole coated with cooking spray, and toss gently.
3. Place pumpkin in a food processor, and process until smooth. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and sour cream, and pulse until smooth. Spoon the pumpkin mixture over cauliflower. Combine 1 tablespoon cheese, breadcrumbs, and parsley; sprinkle over pumpkin mixture. Bake at 350u0b0 for 15 minutes.

cauliflower florets, parmesan cheese, salt, pepper, cooking spray, pumpkin, sour cream, fresh breadcrumbs, parsley

Taken from www.myrecipes.com/recipe/pumpkin-panache (may not work)