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Pumpkin Gratin | Well and Full | #vegetarian #fall #recipe
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Pumpkin Cauliflower Gratin

This Pumpkin Cauliflower Gratin is the perfect cozy meal for fall! This recipe would also be ideal for any holiday table!
Course Side Dish
Cuisine American
Keyword cauliflower, pumpkin
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 as a side

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

Instructions

  • 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 milk and stir. Once the milk is bubbling, add in the pumpkin purée, salt, and spices, and stir until evenly mixed.
  • Then, bring the heat to its lowest setting. Slowly add in the gruyère cheese one small handful at a time, stirring constantly. Be careful not to let the sauce get too hot - the sauce might separate.
  • 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.
  • Enjoy!

Notes

  • 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 the sauce breaks, turn off the heat and let the sauce cool slightly. Carefully pour the sauce into a blender, and blend on high until smooth.
https://wellandfull.com/2019/11/pumpkin-cauliflower-gratin/
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