Cheesy Pumpkin Cauliflower Side

Now that it’s officially fall in Seattle and the rainy season seems to be upon us, we thought you all would enjoy some fall-themed comfort food. This side dish can be considered a gratin as it is baked in the oven and develops a cheesy, browned top. The combination of flavors creates a bold and filling dish that is great on its own or served up alongside your favorite Thanksgiving entrees.

Cheesy Pumpkin Cauliflower Side

  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Ingredients

  • 1 Head of Cauliflower (cut into small pieces)
  • 2 Tbs Butter
  • ½ White Onion (diced)
  • 2 Tbs Gluten-Free All-Purpose Flour
  • 2 Tbs Olive Oil
  • 1 C Milk
  • 1 C Canned Pumpkin
  • ½ tsp Pepper
  • 1 tsp Salt
  • 1 tsp Paprika
  • ½ tsp Nutmeg
  • 2 C Shredded Swiss Cheese
  • Optional: GF Breadcrumbs

Directions

  1. Preheat the oven to 425 degrees. Cut the cauliflower into small pieces; you can leave a few larger ones for bigger bites if desired and set aside.
  2. Heat a large oven-safe skillet over medium heat. This will go in the oven, but you can transfer the contents to a standard casserole dish if you do not have an oven-safe skillet.
  3. Add the butter and allow it to melt. Add the diced onions and sauté for several minutes until they are softer and more transparent.
  4. Pour in the olive oil and add in the GF All-Purpose Flour. Continue sautéing for a few minutes until a paste forms.
  5. Stir in the milk, be sure to keep the heat low enough that no curdling occurs.
  6. Once the mixture is simmering, stir in the canned pumpkin, salt, pepper, paprika, and nutmeg.
  7. When the spices are combined, sprinkle in the swiss cheese slowly while stirring continuously. The mixture will appear thick, don’t worry! It smooths out into a thinner sauce in the oven.
  8. Add the cauliflower and stir until all pieces are coated in the mixture.
  9. Move the skillet to the oven or transfer the mixture to an oven-safe dish. You can sprinkle GF breadcrumbs on the top if you have them on hand.
  10. Bake for 25-30 minutes; if the top browns too quickly, cover with foil. Enjoy!

Published by picketfenceartstudio

Artist/Photographer/Traveler/The Original GFMom

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