It’s a two-for with this recipe! Two ingredients from this past bushel are used in this delicious, carb-watcher friendly, vegetarian dish. My first time cooking with pumpkin did not disappoint! Ryan and I ate the whole dish as our main meal, but you could easily serve as a side, too! If you are also looking to bulk it up a bit, I would recommend adding in some cooked macaroni as well!
- 1 medium cauliflower cut into bite sized florets
- 1 medium red onion sliced
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of unsalted butter
- 1 cup of homemade pumpkin puree or 1/2 a 15 oz can of pureed pumpkin
- 1 1/4 cup of coarsely shredded sharp cheddar cheese, divided
- 1 cup of milk
- A pinch of pumpkin pie spice
- Salt & Pepper
- Preheat the oven to 425 degrees.
- Spread the cauliflower and onion in one layer onto a parchment-lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss to well to coat evenly.
- Roast the vegetables in the oven for about 25 minutes until tender and lightly browned.
- While the vegetables are roasting, melt the butter in a dutch oven (or oven proof pot) over medium-high heat. Cook the butter down until it turns brown and smells a bit nutty.
- To the butter, add the pumpkin, 1 cup of cheese and milk. Whisk well until a creamy sauce forms. Then season with salt, pepper and pumpkin pie spice to taste.
- Remove the roasted vegetables from the oven and incorporate into the sauce, stirring to coat evenly. Top the cauliflower mixture with the remaining cheddar cheese and bake in the oven
until bubbly and slightly browned on top; about 30 minutes.