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Cheesy Pumpkin Cauliflower Gratin

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  • Prep 15 min
  • Total 40 min
  • Servings 4
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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 Oct 14, 2012
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  • 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
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute broccoli for the cauliflower.
  • tip 2
    Try using Gruyère cheese instead of Cheddar for a milder sauce.


Nutrition Facts are not available for this recipe
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