• 1 head cauliflower
• 1 cup Canned pumpkin
• 1/2 cup Unsalted Butter (8 TB or full stick)
• 1/2 cup granulated sweetener
• 1 tablespoon vanilla extract
• 1/2 teaspoon Salt
• 1 teaspoon liquid monk fruit
• 2 large Eggs

Brown sugar pecan crust

• 1/2 cup Swerve brown sugar alternative
• 1/2 cup blanched almond flour
• 1/4 cup chopped pecans
• 1/4 cup Unsalted Butter

Instructions: 

sweet potato cauliflower bottom

• Chop and wash head of cauliflower then boil to fork tender. Should be so tender it its falling off the fork and easily pierced.
• Drain then add cauliflower into food processor and grind into a smooth puree
• Now combine mashed cauliflower, pumpkin puree, melted butter, granulated sweetener, vanilla extract, salt, liquid stevia and eggs together
• Prepare the topping by follow instructions below and preheat oven to 350ºF

brown sugar pecan crust

• Melt butter
• Once cooled combine Swerve brown sugar, blanched almond flour, and butter. Then add pecans to finish
• Add the topping to the cauliflower casserole. Place crumbles throughout as evenly as possible
• Cooking should take about 30 minutes for the crust to brown. Pull out and allow it to cool for crust to harden then serve. Casserole will still be extremely hot even when the crust is cool.

With the amazing flavor of sweet potatoes and a touch of sweetness, a great keto holiday dish! All from pumpkin puree and cauliflower.

Thank you Darius for sharing this amazing recipe! Happy baking!

🐿 🐿