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.
Click here to find out more. --> https://wellandfull.com/2019/11/pumpkin-cauliflower-gratin/