Cheesy Pumpkin Cauliflower Gratin

Cheesy Pumpkin Cauliflower Gratin

Bloggers Adam and Joanne Gallagher from Inspired Taste put a spin on a classic gratin with a pumpkin-flavored cheese sauce.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

4

servings

3
lb cauliflower, separated into large florets
3
tablespoons butter
2
tablespoons Gold Medal® all-purpose flour
2
cups milk
3/4
teaspoon salt
1/4
teaspoon ground nutmeg
1 1/4
cups shredded sharp Cheddar cheese (5 oz)
1/2
cup canned pumpkin (not pumpkin pie mix)
1/4
cup Progresso® plain panko crispy bread crumbs
Salt and freshly ground black pepper
  1. Heat oven to 375°F. Grease or spray 2-quart baking dish.
  2. In 4-quart saucepan two-thirds full of salted water, heat cauliflower to simmering. Cook about 5 minutes or until tender. Drain.
  3. Meanwhile, in 2-quart saucepan, melt 2 tablespoons of the butter over low heat. Add flour and cook 1 minute, stirring constantly with whisk. Slowly add milk, continuing to stir with whisk until mixture heats to boiling and thickens. Add 3/4 teaspoon salt, the nutmeg, Cheddar cheese and pumpkin. Stir until smooth.
  4. Pour one-third of the sauce into baking dish. Add drained cauliflower, then pour remaining sauce on top.
  5. Melt remaining 1 tablespoon butter; toss with bread crumbs. Sprinkle on top of gratin.
  6. Bake 25 to 30 minutes or until top is golden brown.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitute broccoli for the cauliflower.
Try using Gruyère cheese instead of Cheddar for a milder sauce.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.