You might not think much of an albino head of broccoli, but when prepared properly, your unassuming head of cauliflower can become a garden of magic in your mouth. Let me break that down for you: prepared properly = smothered in cheese. Super awesome fancy pants cheese, that is. That’s right. Get excited.
I totally believe dairy free has its time and place, and I think vegans are awesome. With that being said, I also believe cheese is like sunshine. Heaven knows I watch my waistline, but a good hunk of cheese can make me weak in the knees, and there is no reason it can’t be part of a sensible diet. Trust me folks, you’ll be more than happy to make room for this stuff.
Two pieces of advice first:
1. Don’t use too much cheese. I know this may be hard for us cheese enthusiasts, but when you’re dealing with a cheese as flavorful as gruyere, a little goes a long way. 
2. Pumpkin. Don’t knock it ’till you’ve tried it. It adds volume, creaminess, and a very subtle nutty flavor for nominal calories.
Here’s What You’ll Need:
Ingredients
1 medium-large cauliflower, broken into florets (about 7 cups)
¾ cup milk of choice (dairy, almond, or oat milk all work)
3½ ounces Gruyère cheese, grated and divided
½ cup canned pumpkin puree
1 teaspoon Dijon mustard
Salt and pepper to taste
2 tablespoons almond meal or panko breadcrumbs
Cooking spray or olive oil
How to Make Cauliflower and Pumpkin Gratin with Gruyère Cheese
Preheat the oven to 450°F. Grease an 8×8-inch baking dish and set aside.
Line a baking sheet with foil. Spread the cauliflower florets on the prepared sheet, spray with cooking spray or drizzle with olive oil, and season with salt and pepper. Toss to coat. Roast for about 25 minutes until golden and caramelized at the edges.
Meanwhile, pour the milk into a large pot and bring to a gentle boil over medium heat. Whisk in 3 ounces of the grated Gruyère, the pumpkin puree, and the Dijon mustard. Cook, stirring, until the sauce thickens. Season with salt and pepper to taste.
Add the roasted cauliflower florets to the sauce and stir gently until completely coated.
Spread the cauliflower mixture into the prepared baking dish. Top with the remaining ½ ounce of Gruyère and sprinkle with almond meal or panko breadcrumbs.
Bake at 450°F for about 25 minutes until the top is golden brown and bubbling.
Recipe Notes
Gruyère brings the nutty, Alpine flavor that works perfectly with pumpkin. If you can’t find it, use Comté or Emmental as alternatives.
Roasting the cauliflower first is key. It concentrates the flavor and prevents the gratin from becoming watery.
For a richer version, use whole milk or even half-and-half instead of almond milk.
The pumpkin should be plain puree, not pumpkin pie filling. Check the label to make sure there’s no added sugar or spices.
You can prepare this dish ahead: roast the cauliflower and make the sauce, then combine and refrigerate. Bake when ready to serve, adding 5-10 extra minutes if baking from cold.
Leftovers reheat well in a 350°F oven for 15-20 minutes.
For extra depth, add a pinch of nutmeg or smoked paprika to the sauce.
Roasted Cauliflower and Pumpkin Gratin with Gruyere Cheese
- Total Time: 65 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore, Dairy-Free
Description
Roasted cauliflower and pumpkin mingle in a creamy cheese sauce, baked to golden perfection. A comforting, flavorful vegetarian main.
Ingredients
- 7 cups (1650 ml) cauliflower
- 0.75 cups (177 ml) milk
- 3.5 ounces (100 g) Gruyere cheese, grated
- 0.5 cups (118 ml) canned pumpkin puree
- 1 teaspoon dijon mustard
- salt
- pepper
- 2 Tablespoons almond meal or panko breadcrumbs
Instructions
- Preheat oven to 450°F (225°C).
- Grease or spray an 8×8 baking dish with cooking spray and set aside.
- Line a baking sheet with foil.
- Spread cauliflower florets onto the prepared baking sheet, spray with cooking spray, sprinkle with salt and pepper, and toss.
- Roast in the oven at 450°F (225°C) for about 25 minutes, or until golden.
- Add milk to a large pot.
- Bring milk to a gentle boil over medium heat.
- Whisk in 3 ounces grated cheese, canned pumpkin puree, and Dijon mustard; cook until thickened.
- Season sauce with salt and pepper to taste.
- Add roasted cauliflower florets and gently stir until combined.
- Spread cauliflower mixture into the prepared baking dish.
- Top with the remaining 1/2 ounce cheese and almond meal or panko breadcrumbs.
- Bake in the oven at 450°F (225°C) for about 25 minutes, or until golden brown.
Notes
- For a richer flavor, use full-fat milk and a blend of cheeses like Gruyère and Fontina.
- If you don’t have almond meal or panko, use crushed crackers or chopped nuts as a topping.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.75 cups
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 20
If you liked this, you are going to love these favorite cauliflower recipes:
Parmesan Herb-Roasted Cauliflower and Marinara Dip
Cauliflower Gnocchi with Pea Pesto
Cauliflower with Chimichurri and Tahini
Creamy Cauliflower Soup with Garlic Bread
Frequently Asked Questions
Can I use a different type of cheese instead of Gruyère?
While Gruyère adds a unique flavor, you can substitute it with Swiss cheese or a mild sharp cheddar if needed, but the taste will vary.
What type of milk works best for this recipe?
Any milk of your choice works well, but whole milk or a rich plant-based milk like oat milk will enhance the creaminess of the gratin.
How do I know when the gratin is done baking?
The gratin is ready when the top is golden brown and bubbly, which usually takes about 20-25 minutes at 450°F.
Delicious, so awesome!
Talk about perfect comfort food. That’s scrumptious!!!!