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Cheesy Pumpkin Cauliflower Gratin

  • Prep 15 min
  • Total 40 min
  • Servings 4
  • Save
    130
  • Pinterest
    25
  • Print
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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. MORE + LESS -

Inspired Taste
October 14, 2012

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

Hide Images
  • 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.

Expert Tips

Substitute broccoli for the cauliflower.

Try using Gruyère cheese instead of Cheddar for a milder sauce.

Nutrition Information

No nutrition information available for this recipe

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