Pumpkin Cauliflower Gratin
A warm and comforting dish combining creamy pumpkin, tender cauliflower, and delicious cheese, perfect for fall gatherings.
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.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave.