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Cheesy Pumpkin Cauliflower Gratin

Cheesy Pumpkin Cauliflower Gratin
  • Prep 15 min
  • Total 40 min
  • Servings 4
Colorful and creamy, rich pumpkin is the perfect addition to a classic baked vegetable dish. The crispy topping comes together with Progresso plain panko crispy bread crumbs.
By Inspired Taste
Created October 14, 2012
Make With
Make With
Gold Medal Flour

Ingredients

  • 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

Steps

  • 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.

  • Substitute broccoli for the cauliflower.
  • Try using Gruyère cheese instead of Cheddar for a milder sauce.

Nutrition Facts are not available for this recipe
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