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Cauliflower and Pumpkin Au Gratin

Course Side Dish
Cuisine Gluten free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 people
Author Carolina Jantac, MS, RD, LD


  • 1 medium cauliflower chopped into medium-sized pieces
  • 1 cup of pumpkin puree
  • ½ medium- sized onion chopped into medium-sized pieces
  • 1 cup of vegetable broth
  • 2 tablespoons of extra virgin olive oil
  • 4 tablespoons of Once Again Creamy Cashew Butter or two squeeze packs
  • 1 cup shredded cheddar cheese
  • Pinch of nutmeg


  1. Start by tossing the chopped cauliflower and onions with olive oil until well coated, and spread the vegetables  on a baking sheet.
  2. Place it in the oven at 425 degrees Fahrenheit for 20 minutes.
  3. In the meantime, in a medium sauce pan on medium heat in the stove top, add pumpkin and vegetable broth. Mix well then add in Once Again Cashew butter. Next add in ¾ of the cheese and a pinch of nutmeg, mix well and remove from heat.
  4. Once the cauliflower comes out of the oven, add it to the pumpkin mixture.  Pour all  into a baking dish, about 9×9 or larger, and sprinkle the rest of the cheese on top. Place it back  in the oven for another 20 minutes. Enjoy as a side item or entrée!

Recipe Notes