Cauliflower is king
I was inspired to try making this gratin after making a baked pumpkin pasta. We don’t eat pasta often and I thought it would work great with cauliflower. This is a straight-up wintery side dish, when only something creamy and cheesy will do.
There is no flour in the sauce to complicate matters.
Pumpkin, Kale and Cauliflower
Pumpkin puree is pretty bland so make sure you don’t omit the seasonings. Taste the sauce before adding it the cauliflower to make sure it doesn't need extra salt, it may need more depending on what type of cheese you are using. Letting the dish stand for 10 minutes allows the sauce to thicken up because of the moisture that comes from the cauliflower and prevents anyone getting scalded. I’ve also tried this with ricotta as one of the cheeses with tasty results.
Cauliflower Pumpkin Gratin
1 13 oz can pumpkin puree
1 cup cream
½ tsp red pepper flakes
1 Tb rosemary
1 tsp salt
2 garlic cloves - crushed or grated
1 cup grated cheese - I used used a mix of sharp cheddar and pecorino
½ bunch kale - stems removed and chopped
1 medium head cauliflower cut into florets
⅓ cup raw walnuts
½ cup cheese
Black pepper to taste
Preheat oven to 400. In a medium size rimmed baking dish spread out cauliflower florets and chopped kale.
In a large bowl combine pumpkin puree, cream, red pepper flakes, rosemary, salt, cheese and mix to combine.
Pour sauce mixture over vegetables and stir gently in the dish to combine.
Tightly wrap with foil and cook in oven for 30-40 minutes or until cauliflower is tender.
Mix all ingredients for topping in a small bowl. Remove gratin from oven and sprinkle topping evenly. Place back into oven for 10 minutes or until the topping has become golden, you may need to put the oven on grill/broil to toast the top.
Remove dish and let stand for 10 minutes before serving.