Ingredients:

  • 2 cups (475g) canned pumpkin puree (unsweetened)
  • 1 cup (150g) steamed cauliflower florets, drained
  • 1/2 cup (120ml) heavy cream
  • 4 oz (115g) cream cheese, softened
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 tsp (1g) dried thyme
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1/4 cup (30g) grated Parmesan cheese
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tbsp (8g) chopped fresh parsley

Instructions:

  1. Place the steamed cauliflower and pumpkin puree into a food processor or use an immersion blender and process until the mixture is completely smooth and velvety.
  2. Transfer the puree to a mixing bowl and whisk in the softened cream cheese, heavy cream, minced garlic, salt, pepper, and thyme until fully emulsified.
  3. Preheat oven to 375°F (190°C) and grease a 9x9 inch baking dish.
  4. Pour the pumpkin mixture into the baking dish and smooth the top with a spatula.
  5. In a small bowl, toss the shredded cheddar and Parmesan with melted butter, then spread the cheese mixture evenly across the top of the casserole.
  6. Bake for 20–25 minutes until the edges bubble and the cheese is deep golden-brown.
  7. Remove from the oven, garnish with chopped fresh parsley, and let rest for 5 minutes before serving.