Creamy Cauliflower Pumpkin Mash

This cauliflower pumpkin mash is made with creamy marscapone and topped with vanilla granola and pecans. A healthier alternative to sweet potato casserole!

We never really did those weird (to me) sweet potato casseroles with the mini marshmallows on top in my family. My great-grandmother, then grandmother and now mom religiously make “torta” (sweet potato pie) every Christmas but the traditional Thanksgiving casserole has never made an appearance on our holiday table.

This cauliflower pumpkin mash is made with creamy marscapone and topped with vanilla granola and pecans. A healthier alternative to sweet potato casserole!

I used to think I was missing out big time by this, kinda like how my mom refused to buy the fun snacks for us as kids (looking at you, Poptarts), being deprived of a side dish studded with marshmallows just seemed cruel.

I don’t actually know when I first tasted the classic dish, it might’ve been in college at our epic Thanksgiving dinner in the caf, but the let down was one of the most disappointing situations of my life. It was weirdly (overly) sweet and instead of the marshmallows complementing the sweet potato, it just made the whole situation worse. All those years of built up anticipation, gone with the first forkful.

This creamy cauliflower pumpkin mash needs to be a side dish on your Thanksgiving table!
Gluten free vanilla granola tops this creamy cauliflower pumpkin mash for an added touch of sweetness and crunch.

This creamy cauliflower pumpkin mash is my best attempt at remedying that whole sweet potato casserole situation. With marscapone mixed in and the strong squash flavor mellowed out by the cauliflower, the savory elements of this mash are way more palatable. The sweetness comes in the form of just a little maple sugar (<–love that stuff), vanilla bean paste and then of course, the Udi’s vanilla granola topping which not only adds to the sweet and savory flavor balance but, also gives a much needed crunch to the otherwise creamy, smooth dish (another thing sweet potato casserole is missing!).

This cauliflower pumpkin mash is a gluten free side dish perfect for the holidays!

If this casserole/mash/bake/whatever you want to call it isn’t on your holiday table, you’re missing out. Trust me! Although, if this butternut squash and cranberry gratin or this maple and roasted garlic squash puree are instead, you’re good.

Serves 6-8     adjust servings

Creamy Cauliflower Pumpkin Mash

Cook Time 30 min 2017-05-29T00:30:00+00:00Prep Time
Preparation 15 min 2017-05-29T00:15:00+00:00Cook Time
Total Time 45 mins 2017-05-29T00:45:00+00:00 Total Time

This cauliflower pumpkin mash is made with creamy marscapone and topped with vanilla granola and pecans. A healthier alternative to sweet potato casserole!

Ingredients

  • 1 medium head cauliflower, stems discarded, broken into small florets
  • 1 cup packed roasted pumpkin (or other squash like butternut, kabocha, buttercup, etc.)
  • 4 ounces marscapone
  • 2 tablespoons maple sugar (or maple syrup)
  • 1 teaspoon vanilla bean paste
  • 2 tablespoon almond/coconut milk
  • 1/2 teaspoon cinnamon
  • pinch kosher salt
  • 1/3 cup Udi's vanilla granola
  • 2 tablespoons chopped pecans

Instructions

  1. Preheat oven to 350 degrees.
  2. Steam cauliflower florets until fork tender.
  3. Combine cauliflower, pumpkin, marscapone, maple sugar, vanilla bean paste, milk, cinnamon and salt in a food processor. Process until smooth.
  4. Transfer the mixture into an 8x8 baking dish or smaller ramekins. Smooth the top of the mixture and top with the granola and pecans.
  5. Bake for 25-30 minutes.
  6. Remove from oven and serve warm.

Learn more about living gluten free! Visit http://udisglutenfree.com/community 

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

5 Comments

  1. Bethany @ Athletic Avocado

    This casserole looks DELSIH!Love this idea of adding cauliflower and using pumpkin in place of sweet potatoes for a less sweet side dish. I used to only eat sweet potato casserole during Thanksgiving and nothing else (wouldn’t even touch the turkey) because it basically tasted like dessert. But I agree, its wayyyy too sweet to be a side dish!

    Reply
  2. Lois Blackerby

    I like all the ingredients, and I also love the texture of the vegetables. I do believe that I would just chunck into small pieces, the squash and cauliflower add the rest of the ingredients, put the nuts and granola over the top and bake. Casserole to me should not look like pudding.

    Reply
  3. Joan

    This is awesome – I always find sweet potato dishes to be so sickly sweet but I LOVE sweet potatoes without the marshmallow – was looking for a perfect side dish without all the extra sugar – this is perfect.

    Reply

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