Cheesy Cauliflower Pumpkin Casserole
Serves 6
35 mins prep
20 mins cook
55 mins total
Whether you’re looking for a new Thanksgiving side dish or a creative vegetable gratin, this cauliflower pumpkin casserole is always a hit!
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In a large pot with a steamer basket, steam the vegetables until the pumpkin is very soft but the cauliflower is cooked but not mushy. Set aside
In a sauce pot, melt butter over low-medium heat. Add the flour and whisk together. Cook for about 1 minute. While constantly stirring, slowly add a bit of milk. Continue adding more milk while stirring to prevent lumps from forming. If the sauce is too thick, add a bit more milk. Turn off the heat and add the sour cream and mustard. Season with salt and black pepper to taste.
In a cast iron skillet melt a little bit of butter. Add the cauliflower florets and saute them briefly. With a spoon, scoop the pumpkin right out of the skin into the skillet. Pour the sauce evenly over the cauliflower and pumpkin. Spread the grated cheese on top. Bake the casserole at 375˚F for about 20 minutes or until the cheese is golden-brown and starting to bubble.
