Ingredients
3
lb cauliflower, separated into large florets
3
tablespoons butter
2
tablespoons Gold Medal™ all-purpose flour
2
cups milk
3/4
teaspoon salt
1/4
teaspoon ground nutmeg
1 1/4
cups shredded sharp Cheddar cheese (5 oz)
1/2
cup canned pumpkin (not pumpkin pie mix)
1/4
cup Progresso™ plain panko crispy bread crumbs
Salt and freshly ground black pepper
Preparation
Heat oven to 375°F. Grease or spray 2-quart baking dish.
In 4-quart saucepan two-thirds full of salted water, heat cauliflower to simmering. Cook about 5 minutes or until tender. Drain.
Meanwhile, in 2-quart saucepan, melt 2 tablespoons of the butter over low heat. Add flour and cook 1 minute, stirring constantly with whisk. Slowly add milk, continuing to stir with whisk until mixture heats to boiling and thickens. Add 3/4 teaspoon salt, the nutmeg, Cheddar cheese and pumpkin. Stir until smooth.
Pour one-third of the sauce into baking dish. Add drained cauliflower, then pour remaining sauce on top.
Melt remaining 1 tablespoon butter; toss with bread crumbs. Sprinkle on top of gratin.
Bake 25 to 30 minutes or until top is golden brown.
