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• Ingredients
• 2 Tbsp. butter
• 1/2 onion, sliced
• 2 Tbsp. flour
• 2 Tbsp. olive oil
• 1 cup milk
• 1 cup pumpkin puree
• 1/2 tsp. black pepper
• 1/2 tsp. salt
• 1 tsp. paprika
• 1 tsp. sage
• 2 cups Gruyere cheese, shredded
• 1 small head cauliflower, cut into florets

Preheat oven to 425 degrees F.

Melt butter in oven-safe skillet over medium heat. Add onion and sauté until soft. Stir in olive oil and flour. Continue heating and stirring until the onion and flour mixture has formed a paste. Stir in the milk. Continue stirring until the mixture is bubbling. Stir in pumpkin and spices until evenly mixed. Stir in the cheese a handful at a time until it is melted and you have a smooth sauce. Remove from heat and stir in the cauliflower florets until all are well coated with sauce. Bake at 425 degrees for 25-30 minutes. If you would like the top to brown more, pop the dish under a broiler for a few minutes. Serve!

NOTE: It’s funny how one thing leads to another. My cousin texted me that she had made my Pumpkin Apple Muffins. I thought that sounded really good, so I made them, too. But then I had a cup of leftover pumpkin. What to do, what to do. This recipe from wellandfull.com sounded like just the ticket to use the leftover pumpkin. And since I’ve been perfecting my Mac and Cheese recipe, I happened to have Gruyere on hand as well. Amazing! This Pumpkin Cauliflower Gratin is rich and really delicious. I liked that I didn’t have to cook the cauliflower ahead of time.