Cheesy Pumpkin Cauliflower Side

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!