Pumpkin Cauliflower Gratin is a warm and comforting dish perfect for fall gatherings or cozy family dinners. It combines creamy pumpkin, tender cauliflower, and delicious cheese, creating a rich and satisfying meal. This dish is not only tasty but also a great way to enjoy seasonal vegetables.
Why Make This Recipe
There are many reasons to make Pumpkin Cauliflower Gratin. First, it’s a delightful way to incorporate vegetables into your meal. It’s rich in flavor, creamy, and cheesy—appealing to kids and adults alike. Plus, it is easy to prepare and perfect for busy weeknights or holiday feasts. Making this gratin also allows you to use fresh pumpkin and cauliflower, bringing the best of autumn right to your table.
How to Make Pumpkin Cauliflower Gratin
Ingredients:
- 2 Tbs Butter
- 1/2 White Onion (sliced)
- 2 Tbs All-Purpose Flour
- 2 Tbs Olive Oil
- 1 Cup Milk
- 1 Cup Pumpkin Purée
- 1/2 Tsp Black Pepper
- 1/2 Tsp Salt
- 1 Tsp Paprika
- Pinch of Nutmeg
- 2 Cups Shredded Gruyère or Swiss Cheese
- 1 Small Head of Cauliflower (cut into florets)
- Olive Oil fried Sage (if desired)
Directions:
- Preheat your oven to 425 degrees F.
- Prep your cauliflower by cutting it into small, bite-sized florets.
- Bring a large cast-iron or oven-safe skillet to medium-low heat.
- Melt the butter in the pan. Add the sliced white onion and sauté until the onions are soft, about 5 minutes.
- Add in the olive oil and all-purpose flour (use gluten-free AP flour if desired), and stir until everything is evenly mixed. Sauté for another 2 minutes, or until the flour and oil form a paste.
- Add in the milk and stir. Once the milk is bubbling, add in the pumpkin purée, salt, and spices, and stir until evenly mixed.
- Lower the heat to its lowest setting. Slowly add the gruyère cheese one small handful at a time, stirring constantly. Be careful not to let the sauce get too hot, as it might separate.
- Once all the cheese is melted and the sauce is smooth, add in the cauliflower florets and mix until everything is evenly coated.
- Bake the pumpkin gratin in the oven for 25-30 minutes. If desired, after baking, broil the gratin for 2-3 minutes for extra browning.
- Serve the pumpkin gratin with fried sage, if desired. Enjoy!
How to Serve Pumpkin Cauliflower Gratin
Pumpkin Cauliflower Gratin is best served hot right out of the oven. You can enjoy it as a main dish or as a side dish alongside roasted meats or salads. Its creamy texture pairs beautifully with other flavors, making it a versatile addition to any meal.
How to Store Pumpkin Cauliflower Gratin
If you have leftovers, store the gratin in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. To reheat, simply warm it in the oven or microwave until heated through.
Tips to Make Pumpkin Cauliflower Gratin
- For a gluten-free option, substitute all-purpose flour with gluten-free flour.
- If you prefer a bit more crunch, sprinkle some breadcrumbs on top of the gratin before baking.
- Feel free to add other vegetables, such as broccoli or spinach, to boost the nutrition and flavor.
Variation
You can try different cheeses in this gratin. Cheddar, Monterey Jack, or vegan cheese alternatives can create a different flavor profile. Additionally, adding cooked sausage or bacon can make it heartier.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can cook and puree fresh pumpkin. Just make sure it’s smooth before adding it to the dish.
2. Is this recipe suitable for vegetarians?
Yes, Pumpkin Cauliflower Gratin is vegetarian, making it a great option for meatless meals.
3. Can I freeze Pumpkin Cauliflower Gratin?
Yes, you can freeze it. Make sure it cools completely, then store it in a freezer-safe container. It can be reheated in the oven after thawing.
Enjoy making and savoring this delightful Pumpkin Cauliflower Gratin!
Pumpkin Cauliflower Gratin
Ingredients
For the sauce
- 2 Tbs Butter
- 1/2 cup White Onion (sliced)
- 2 Tbs All-Purpose Flour Use gluten-free if desired.
- 2 Tbs Olive Oil
- 1 cup Milk
- 1 cup Pumpkin Purée
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- 1 tsp Paprika
- Pinch Nutmeg
- 2 cups Shredded Gruyère or Swiss Cheese
For the gratin
- 1 small head Cauliflower (cut into florets)
- Olive Oil fried Sage (optional)
Instructions
Preparation
- Preheat your oven to 425 degrees F.
- Cut the cauliflower into small, bite-sized florets.
Cooking
- In a large cast-iron or oven-safe skillet, bring to medium-low heat.
- Melt the butter in the pan, then add the sliced white onion and sauté until soft, about 5 minutes.
- Add the olive oil and all-purpose flour, stir until mixed, and sauté for another 2 minutes.
- Pour in the milk and stir. Once bubbling, add pumpkin purée, salt, and spices, stirring until mixed.
- Lower to the lowest heat, then slowly add the gruyère cheese, stirring constantly until melted and smooth.
- Add the cauliflower florets and mix until coated.
- Bake the gratin in the oven for 25-30 minutes. For extra browning, broil for 2-3 minutes.
Serving
- Serve hot directly from the oven, optionally topped with fried sage.