I have a lovely “Cinderella” pumpkin from the cellar that is calling to me. It’s a bit large for one meal but I’ll certainly have uses for any leftovers. This can be adapted so many ways but basically what we’re doing is roasting both the pumpkin and the cauliflower, then making a sauce with half the pumpkin and the goat cheese, and returning the whole thing to the oven to come together under a breadcrumb topping. While not vegan, this one is vegetarian.

If you wanted some animal protein you could add some cooked and crumbled bacon, or perhaps some diced, fried and drained Spanish style chorizo.

Cheesy Pumpkin Cauliflower Gratin

[tw-divider]INGREDIENTS[/tw-divider]
4 cups peeled & diced pumpkin (or you can peel it after roasting if it is easier for you)
1/2 head cauliflower cut into florets
Olive oil for roasting
Salt, pepper for roasting the vegetables
1/8th teaspoon dried rosemary
1/2-3/4 cup milk
5-6 dried sage leaves crushed
1 small shallot diced
4 oz Goat Cheese (a small log)
2 Tbsp of plain yogurt
1 clove garlic minced
1/4 cup grated asiago cheese (you could substitute Parmesan)
1/4 – 1/2 cup breadcrumbs
Salt and pepper
Shelled pumpkin seeds for garnish (optional)

[tw-divider]METHOD[/tw-divider]

  1. Preheat oven to 400F
  2. Toss diced pumpkin and cauliflower separately with a little olive oil
  3. Season with salt and pepper and rosemary.
  4. Put the vegetables on two separate baking sheets and roast for 30 minutes or until pumpkin is tender
  5. While vegetables roast….

  6. In a medium pan over medium heat add splash of olive oil, the crushed sageĀ and the diced shallot. Cook until shallot is translucent.
  7. Add the room temperature goat cheese, garlic, yogurt and 1/2 cup milk, and cook stirring often until mixture is smooth and creamy – add more milk if needed.
  8. Remove pumpkin from oven reserve half (2 cups) take off skin if you haven’t already.
  9. In a food processor add the pumpkin and the cheese mixture.
  10. Whizz in food processor until creamy – add more milk to thin as needed.

  11. Remove cauliflower from the oven – hopefully by now it has some nice crispy brown bits.

  12. Mix the cheese pumpkin mixture, remaining pumpkin and cauliflower and place in shallow casserole dish.
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  14. Mix the bread crumbs and the grated asiago, sprinkle evenly on top and return to oven for 15-25 minutes until the topping is brown.

Serve with a green salad and enjoy!
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