Go Back
+ servings
Pumpkin Cauliflower Gratin

Creamy Pumpkin Cauliflower Gratin for Cozy Fall Nights

Delightful Pumpkin Cauliflower Gratin merging seasonal ingredients into a warm, creamy embrace.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 280

Ingredients
  

For the Cheese Sauce
  • 2 tablespoons Butter Use vegan butter for a vegan version.
  • 1 medium White Onion Substitute with shallots for a milder taste.
  • 2 tablespoons All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • 1 tablespoon Olive Oil Avocado oil can be substituted.
  • 1 cup Milk Use plant-based milk for a vegan option.
  • 1 cup Pumpkin Purée Canned purée works well—avoid pumpkin pie filling.
  • 1/2 teaspoon Black Pepper Adjust to taste.
  • 1/2 teaspoon Salt Sea salt can be used for a different mineral taste.
  • 1/2 teaspoon Paprika Smoked paprika can add a deeper flavor.
  • 1/4 teaspoon Nutmeg Freshly grated nutmeg is preferred for more intensity.
  • 1 cup Shredded Gruyère or Swiss Cheese Use dairy-free cheese substitute for vegan option.
For the Vegetable Base
  • 1 head Cauliflower Can substitute with broccoli if desired.
For the Garnish
  • 1 tablespoon Olive Oil Fried Sage Use fried parsley as an alternative.

Equipment

  • cast-iron skillet
  • Baking Dish
  • Colander

Method
 

Step-by-Step Instructions
  1. Begin by preheating your oven to 425°F (220°C).
  2. While the oven warms, cut the cauliflower into bite-sized florets and rinse them under cold water before letting them drain.
  3. In a cast-iron skillet, melt some butter over medium-low heat, then add the sliced onion and sauté until soft and translucent.
  4. Add olive oil and sprinkle in the flour, stirring to form a paste, and cook for an additional 2 minutes.
  5. Gradually pour in milk, stirring continuously until the mixture begins to bubble gently, then add pumpkin purée, salt, pepper, paprika, and nutmeg.
  6. Reduce the heat to low and incorporate the shredded cheese into the sauce, stirring until completely melted.
  7. Stir in the prepared cauliflower florets until each piece is coated with the cheese sauce.
  8. Transfer the mixture to a greased baking dish and bake in the preheated oven for 25 to 30 minutes.
  9. Let the gratin cool for a few minutes before serving, optionally garnishing with fried sage.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 32gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 450mgPotassium: 350mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 80mgCalcium: 200mgIron: 1.5mg

Notes

This gratin can be made ahead and reheated beautifully in the oven to maintain its delicious texture; perfect for busy holiday seasons.

Tried this recipe?

Let us know how it was!