Cauliflower and Pumpkin Casserole

Prep time: 15 minutes | Cook time: 50 minutes | Serves 6

1 cup chicken broth

2 cups cauliflower florets

1 cup canned pumpkin purée

¼ cup heavy cream

1 teaspoon vanilla extract

2 large eggs, beaten

¹⁄₃ cup unsalted butter, melted, plus more for greasing the pan

¼ cup sugar

1 teaspoon fine sea salt

Chopped fresh parsley leaves, for garnish

TOPPING:

½ cup blanched almond flour

1 cup chopped pecans

¹⁄₃ cup unsalted butter, melted

½ cup sugar

1. Pour the chicken broth in the baking pan, then add the cauliflower.
2. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 350ºF (180ºC) and set time to 20 minutes.
3. When cooking is complete, the cauliflower should be soft.
4. Meanwhile, combine the ingredients for the topping in a large bowl. Stir to mix well.
5. Pat the cauliflower dry with paper towels, then place in a food processor and pulse with pumpkin purée, heavy cream, vanilla extract, eggs, butter, sugar, and salt until smooth.
6. Clean the baking pan and grease with more butter, then pour the purée mixture in the pan. Spread the topping over the mixture.
7. Put the baking pan back to the oven. Select Bake and set time to 30 minutes.
8. When baking is complete, the topping of the casserole should be lightly browned.
9. Remove the casserole from the oven and serve with fresh parsley on top.