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