“Au gratin” anything tends to be delicious, but I’d say that potato au gratin and cauliflower au gratin are my absolute favorites.
I was inspired to make a Paleo version of Cauliflower Au Gratin after making a delicious Paleo Pumpkin Alfredo Sauce that was so creamy, that it was hard to believe that there was no dairy in it at all. I instantly thought of all of the ways that I could use this sauce and decided that a Cauliflower Au Gratin was a must.
So I made the alfredo recipe, covered a head of cauliflower in it, sprinkled some goat cheese on top and threw the whole thing in the oven. Then I broiled it until it became wonderfully crispy. And let me tell you, it was delicious!!
For this Pumpkin Cauliflower Au Gratin recipe, you only need to use 1/2 of the Paleo Pumpkin Alfredo recipe. You can either make the full amount and save the rest for another dish later on in the week OR you can only make the 1/2 portion that will be provided below. Either way, you can’t go wrong…especially when an all natural, dairy-free, non-processsed version of Pumpkin Cauliflower Au Gratin is at your fingertips.
- ½ Tbs olive oil
- 2.5 cloves of garlic or 1 tbs of minced garlic
- ½ small yellow oniion
- 3 sliced mushrooms
- 1 tsp salt
- ½ of a can of organic pumpkin puree (15 ounce can) (make sure the only ingredient is pumpkin)
- ½ cup of 100% coconut milk (this will have a heavy cream consistency)
- ½ cup of all natural chicken stock
- ¼ tsp nutmeg (optional)
- pepper to taste
- 1 head of cauliflower
- ½ cup of crumbled goat cheese
- Preheat the oven to 450 degrees.
- Cut up a head of cauliflower so that all of the florets are ready to be boiled in water.
- Boil the cauliflower in a big pot of water for 7 minutes only.
- Drain the cauliflower and place in a 8x8 inch pan and set the pan aside.
- Then start making the pumpkin sauce.
- Put ½ tbs olive oil in a pan. Set the stove top to medium heat.
- Mince the cloves of garlic and yellow onion in a food processor.
- Put the garlic and onion in the pan and mix well into the olive oil, letting the mixture cook for 2 minutes.
- Add the sliced mushrooms and mix well and let the mixture cook for 3 minutes, or until the onions are "clear".
- Add 1 tsp of salt and pepper to taste.
- Add ½ of a 15 ounce can of pure pumpkin puree and mix into the garlic, onion and mushrooms.
- Immediately add ½ cup of pure coconut milk and ½ cup of natural chicken stock.
- Add ¼ tsp of nutmeg if you would like and mix the sauce thoroughly.
- Increase the heat to medium/high until the sauce boils.
- Then lower the sauce to a simmer and let it cook for 15- 20 minutes, until it is really thick.
- This recipe makes about half of the original Pumpkin Alfredo recipe and yields about 2 cups of sauce.
- Pour the pumpkin alfredo sauce on top of the cauliflower in the pan, making sure it is evenly dispersed and covering all of the cauliflower.
- Cover the cauliflower in ½ cup of crumbled goat cheese.
- Place the pan in the oven, and cook at 450 degrees for 15 minutes.
- Then set the oven to broil mode, and cook for another 5 minutes. Make sure to check the pan frequently to make sure it doesn't burn. Some ovens are stronger than others!