Cauliflower Purée with Veggies

10 servings

Cook 15 – 20 mins at 350F


  • Carrots, peeled and sliced, enough to cover bottom of casserole
  • Kale, copped
  • Monterey Jack cheese, thinly sliced or shredded
  • Squash – spaghetti or butter nut
  • Prosciutto, 2 slices chopped
  • One head of cauliflower
  • 1/3 – 1/2 cup butter
  • 1/4 – 1/2 cup flour
  • Milk, 1-2 cups
  • Seasonings – celery salt, minced onion, pepper medley, salt, pepper, garlic powder


  • Cherry tomatoes and chopped green onion


  • Crackers and melted butter (I like Brettons Garden Vegetable best!)


  • Grated cheddar cheese


  1. Boil cut carrots until just barely soft.
  2. Drain and put in bottom of large flat bottom casserole dish.
  3. Add some salt and pepper.
  4. Top with kale.
  5. Top with cheese sliced or grated.



  1. Cut squash in 1/2 lengthwise. Remove seeds.
  2. Place upside down on plate and microwave until done (8 – 10 mins).
  3. Cut into cubes or spoonfuls (remove rind).
  4. Layer on top of cheese.
  5. Top with prosciutto.
  6. Sprinkle a small amount of minced onion and celery salt.



  1. Cut cauliflower into florets and boil until soft. Drain and set aside.
  2. Melt butter.
  3. Add enough flour to make a roux.
  4. Add milk a little at a time stirring well after each addition.
  5. Continue to add milk and cook until medium thickness.
  6. Add celery salt, garlic powder, and pepper medley to taste.
  7. Put the white sauce into a blender.
  8. Add cooked cauliflower and mix until you have a medium thick sauce.
  9. Add a little milk if too thick.
  10. Pour the cauliflower purée over top of the squash.
  11. Cook in the oven until bubbly.


Topping choices:

  1. After cooking, top with either cherry tomatoes sliced in 1/2 and chopped green onion OR before cooking, crushed crackers in a zip lock bag with rolling pin.
  2. Melt a couple tablespoons of butter in microwave.
  3. Add to zip lock and mix well.
  4. Sprinkle crushed crackers on top and bake.


You can add or substitute other veggies such as broccoli, green beans, corn, etc.

Thanks to Pam Alloway for the recipe!

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