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Pumpkin Cauliflower Gratin Recipe

Pumpkin Cauliflower Gratin Recipe
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★★★★★

4.8 from 27 reviews

This Pumpkin Cauliflower Gratin is a cozy, creamy, and cheesy fall side dish blending the sweetness of pumpkin purée with tender cauliflower florets baked in a rich Gruyère cheese sauce. Perfect for holiday dinners or seasonal gatherings, it offers warm spices and optional fried sage for an elegant touch.

Ingredients

Scale

Sauce 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

Vegetables and Garnish

  • 1 Small Head of Cauliflower, cut into florets
  • Olive Oil for frying sage leaves (optional)
  • Fresh Sage Leaves (optional, for frying)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the gratin.
  2. Prepare Cauliflower: Cut the cauliflower head into small, bite-sized florets and set aside.
  3. Sauté Onions: In a large cast-iron or oven-safe skillet over medium-low heat, melt the butter. Add the sliced white onion and sauté until softened, about 5 minutes.
  4. Make Roux: Add olive oil and all-purpose flour to the pan. Stir continuously and cook for about 2 minutes, forming a smooth paste that will thicken the sauce.
  5. Add Milk and Pumpkin: Slowly add the milk while stirring. When milk begins to bubble, incorporate the pumpkin purée, salt, black pepper, paprika, and nutmeg. Stir until the mixture is smooth and combined.
  6. Add Cheese: Lower the heat to its lowest setting and add the shredded Gruyère cheese gradually, one handful at a time, stirring constantly. Be careful to keep the sauce smooth and avoid separation.
  7. Combine Cauliflower: Once the cheese sauce is smooth, add cauliflower florets to the skillet and mix to coat evenly with the sauce.
  8. Bake: Transfer the skillet directly to the preheated oven and bake for 25-30 minutes until the cauliflower is tender and the top is golden.
  9. Optional Broil: For extra browning and crispness, broil the gratin for 2-3 minutes after baking.
  10. Prepare Fried Sage (Optional): Heat 2-3 tablespoons of olive oil in a shallow pan over medium heat. Fry fresh sage leaves until fragrant and crispy, then remove and drain on paper towels.
  11. Serve: Garnish the gratin with fried sage if desired and serve warm.

Notes

  • Use freshly shredded cheese instead of pre-shredded to avoid a grainy texture caused by anti-caking powders.
  • Don’t skip sautéing the flour; it prevents the sauce from breaking.
  • If the sauce breaks, cool it then blend until smooth to restore consistency.
  • For gluten-free version, substitute all-purpose flour with gluten-free all-purpose flour.
  • Broiling at the end enhances the gratin’s color and adds texture but watch carefully to prevent burning.

Nutrition

Keywords: pumpkin gratin, cauliflower gratin, fall side dish, vegetarian, cheesy pumpkin recipe, holiday side dish, baked cauliflower

Find it online: https://dishedbydana.com/pumpkin-cauliflower-gratin-recipe/