Description
Roasted cauliflower and pumpkin mingle in a creamy cheese sauce, baked to golden perfection. A comforting, flavorful vegetarian main.
Ingredients
Units
Scale
- 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