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a small-batch cauliflower cheese recipe made with real butternut pumpkin cheddar sauce in a white casserole dish

Pumpkin Cauliflower Cheese Recipe

This rich and creamy small-batch cauliflower cheese recipe is made with real butternut pumpkin and oozy sharp cheddar cheese. Perfect for Thanksgiving!

Category Side Dish
Cuisine British
Keyword cauliflower and cheese, cauliflower bake, cauliflower cheese, cauliflower cheese bake, cauliflower cheese recipe, cauliflower gratin
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Serves 2 people
Author Amanda | Naturally Sweet Kitchen

INGREDIENTS

  • 100 g butternut pumpkin
  • 250 g cauliflower florets (about ½ head)
  • 75 ml single cream
  • tsp ground black pepper
  • tsp dry mustard
  • tsp granulated garlic
  • Sea salt, to taste
  • 40 g mature cheddar cheese, grated

METHOD

  1. Preheat the oven to 190ºC (375ºF) and lightly grease a small 16 x 10 cm (6 x 4 inch) baking dish with butter.
  2. Peel and chop the pumpkin into small pieces. Place them at the bottom of a steaming basket and place the cauliflower florets on top. Steam the vegetables over a pot of boiling water. Remove the cauliflower after 3 minutes and pop them into the baking dish. Continue steaming the pumpkin until it is very soft, about 15 minutes.
  3. Once the pumpkin is soft, drop the pieces into a blender. Add the cream, pepper, mustard, and garlic to the blender and then blitz until super smooth. Stopping to scrape down the sides occasionally.

  4. Pour the sauce into a small saucepan over medium heat and add 25 grams of the grated cheese. Stir the cheese into sauce until it is completely melted. Taste the sauce and season with salt to your taste.

  5. Pour the sauce over the cauliflower in the baking dish and toss gently to coat. Top the cauliflower with the remaining cheese.
  6. Bake the cauliflower cheese for 25-30 minutes, or until the cauliflower is fork tender and the top is golden. Serve immediately.

NOTES

This dish can be made up to 48 hours in advance. After Step 6, cover the dish with foil and refrigerate until ready to bake.