Roasted Cauliflower and Pumpkin Gratin with Gruyère Cheese

You might not think much of an albino head of broccoli, but when prepared properly, your unassuming head of cauliflower can become a garden of magic in your mouth. Let me break that down for you: prepared properly = smothered in cheese. Super awesome fancy pants cheese, that is. That’s right. Get excited.

I totally believe dairy free has its time and place, and I think vegans are awesome. With that being said, I also believe cheese is like sunshine. Heaven knows I watch my waistline, but a good hunk of cheese can make me weak in the knees, and there is no reason it can’t be part of a sensible diet. Trust me folks, you’ll be more than happy to make room for this stuff.

Two pieces of advice first:

1. Don’t use too much cheese. I know this may be hard for us cheese enthusiasts, but when you’re dealing with a cheese as flavorful as gruyere, a little goes a long way.

2. Pumpkin. Don’t knock it ’till you’ve tried it. It adds volume, creaminess, and a very subtle nutty flavor for nominal calories.

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Here’s What You’ll Need:

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Ingredients

1 medium-large cauliflower, broken into florets (about 7 cups)
¾ cup milk of choice (dairy, almond, or oat milk all work)
3½ ounces Gruyère cheese, grated and divided
½ cup canned pumpkin puree
1 teaspoon Dijon mustard
Salt and pepper to taste
2 tablespoons almond meal or panko breadcrumbs
Cooking spray or olive oil

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How to Make Cauliflower and Pumpkin Gratin with Gruyère Cheese

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Preheat the oven to 450°F. Grease an 8×8-inch baking dish and set aside.

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Line a baking sheet with foil. Spread the cauliflower florets on the prepared sheet, spray with cooking spray or drizzle with olive oil, and season with salt and pepper. Toss to coat. Roast for about 25 minutes until golden and caramelized at the edges.

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Meanwhile, pour the milk into a large pot and bring to a gentle boil over medium heat. Whisk in 3 ounces of the grated Gruyère, the pumpkin puree, and the Dijon mustard. Cook, stirring, until the sauce thickens. Season with salt and pepper to taste.

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Add the roasted cauliflower florets to the sauce and stir gently until completely coated.

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Spread the cauliflower mixture into the prepared baking dish. Top with the remaining ½ ounce of Gruyère and sprinkle with almond meal or panko breadcrumbs.

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Bake at 450°F for about 25 minutes until the top is golden brown and bubbling.

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Recipe Notes

Gruyère brings the nutty, Alpine flavor that works perfectly with pumpkin. If you can’t find it, use Comté or Emmental as alternatives.

Roasting the cauliflower first is key. It concentrates the flavor and prevents the gratin from becoming watery.

For a richer version, use whole milk or even half-and-half instead of almond milk.

The pumpkin should be plain puree, not pumpkin pie filling. Check the label to make sure there’s no added sugar or spices.

You can prepare this dish ahead: roast the cauliflower and make the sauce, then combine and refrigerate. Bake when ready to serve, adding 5-10 extra minutes if baking from cold.

Leftovers reheat well in a 350°F oven for 15-20 minutes.

For extra depth, add a pinch of nutmeg or smoked paprika to the sauce.

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Print

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If you liked this, you are going to love these favorite cauliflower recipes:

Parmesan Herb-Roasted Cauliflower and Marinara Dip

Cauliflower Gnocchi with Pea Pesto

Cauliflower with Chimichurri and Tahini

Creamy Cauliflower Soup with Garlic Bread

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