This Pumpkin Cauliflower Gratin is the perfect cozy meal for fall! This recipe would also be ideal for any holiday table!
I’ll be popping in this week to share some delicious pumpkin recipes before Thanksgiving – this Pumpkin Cauliflower Gratin, and some pumpkin crackers. Once Thanksgiving is over, it’s officially winter and Christmas season (at least in my house!). This year I’m planning to share some gluten-free Christmas cookies recipes, plus some cozy winter dishes that’ll be nice and warming and delicious.
I have to say, it’s been very enjoyable to be cooking and posting vegetarian AND vegan recipes nowadays. To be quite honest, I felt limited at times with vegan recipes. It feels great to be expanding my culinary repertoire and using ingredients that evoke memories of my childhood.
Today’s recipe could be made vegan, but I highly recommend the vegetarian version. Gruyére (or Swiss) cheese has such a big, bold flavor, and it goes perfectly with the earthy and creamy pumpkin. I would also recommend making the sauce and eating it with pasta for a vegetarian pumpkin mac and cheese.
If vegetarian recipes aren’t your thing, try this cozy Vegan Pumpkin Mac and Cheese instead!
Pumpkin Cauliflower Gratin
- 2 Tbs Butter
- 1/2 White Onion sliced
- 2 Tbs All-Purpose Flour
- 2 Tbs Olive Oil
- 1 Cup Unsweetened Almond Milk or 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
- 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, then add in the sliced white onion and sauté until onions are soft, about 5 minutes.
- Then, 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.
- Then, add in the almond milk and stir. Once the almond milk is bubbling, add in the pumpkin purée, salt, and spices, and stir until evenly mixed.
- Then, slowly add in the gruyère cheese one small handful at a time, stirring constantly.
- Once all the cheese is melted and there is a smooth "sauce" in the skillet, 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.
- Try to use freshly shredded cheese for this recipe if you can. Some packaged pre-shredded cheeses have a powder on them to prevent caking, which can make the gratin kind of grainy.
- Don't skip the flour or the subsequent sautéing. The flour helps keep the sauce from breaking.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)
Jenna GreenDecember 1, 2019 at 7:52 am
Plant based Gruyere???
SarahDecember 1, 2019 at 2:35 pm
I’m not sure what you’re asking?