Nothing like recipes for the season! I’ve got 3 perfectly beautiful pumpkins on the table outside just waiting to be turned into something yummy and Octobery. This recipe goes together very nicely, but I do recommend that you measure out all your ingredients in advance.
Thank you to Happy.Healthy.Life for the original version of this beauty. Happy.Healthy.Autumn!
Ingredient list #1
- 1 head cauliflower, cored & chopped
- 1 medium sweet onion, chopped
- 3 Tbsp. extra virgin olive oil
- salt and pepper
- 4 Tbsp. coconut creamer (set aside for step 2 below)
Heat oven to 425F. Place chopped cauliflower and onion in a plastic bag, drizzle with olive oil, and sprinkle with salt and pepper. Seal bag and toss briefly to coat vegetables, and empty contents onto a baking sheet. Roast 20-25 minutes until cauliflower is tender and onions are beginning to caramelize. Reduce heat to 250F.
Ingredient list #2
- 3/4 c. canned pumpkin, unsweetened
- 1 c. canned garbanzo beans, drained and rinsed
- 1/2 c. maple syrup
- 2 Tbsp. olive oil
- 1/4 tsp. garlic powder
- 1 tsp. apple cider vinegar
- dash of cinnamon
- salt to taste
Puree all ingredients from list #2 in food processor, and set aside. Next, add roasted cauliflower and onions to food processor along with any liquid from pan. Add coconut creamer (from ingredient list #1 above) and blend until smooth and creamy. Add additional salt to taste.
Pour cauliflower/onion mixture into souffle dish (oven-safe). Pour pumpkin mixture into the center, and press to bottom of dish. Use a toothpick or fork to make swirls. Or bat wings, or jack o’lanterns, or a smiley face.
Next, drizzle on a little more olive oil and sprinkle lightly with ground pepper. Bake at 250F approx 20 min. until top layer develops a light brown crust. Delicious warm or at room temperature. Serves 6-8.