Butternut Cauliflower Cheese Bake
Ingredients
Preheat oven to 375 °F
- 1 ½ cup of butternut cut up into chunks
- 2 ½ cups of cauliflower florets 20 ounces about 1 head
- 1 cup of heavy cream
- 1 tsp ground black pepper
- ½ teaspoon of chili powder
- ½ tea spoon of paprika
- 3-4 whole sage leaves
- ¼ white onion diced
- 3 cloves of minced garlic
- Sea salt and course pepper to taste
- ¾ cup of mature cheddar cheese
Instructions
- Preheat and Prepare: Preheat your oven. Lightly butter a medium-sized pre-seasoned cast iron skillet.
- Sage Preparation: On the stovetop, set to medium-high, quickly brown the sage leaves in the skillet, add white onion and cook until translucent then remove from heat.
- Prepare Vegetables: Peel and chop the pumpkin into small chunks. Place in the bottom of a steamer basket, with cauliflower florets on top. Steam over boiling water. Take out the cauliflower after 3 minutes and place in the baking dish. Keep steaming the pumpkin until it’s very soft, about 15 minutes.
- Make Sauce: When the pumpkin is soft, blend it in a blender with cream, pepper, chili, paprika, sage leaves, onion and garlic until smooth. Occasionally scrape down the sides.
- Heat Sauce: Transfer the sauce to a small saucepan over medium heat. Add half of the grated cheese, stirring until it melts completely. Adjust seasoning with salt and coarse pepper to taste.
- Combine and Coat: Pour the sauce over the cauliflower in the cast iron pan and gently toss to coat. Sprinkle the remaining cheese on top.
- Bake and Serve: Bake for 30 minutes or until the cauliflower is tender and the top is golden. Serve immediately.
Nutrition
Calories: 1346kcalCarbohydrates: 51gProtein: 35gFat: 117gSaturated Fat: 73gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gCholesterol: 415mgSodium: 602mgPotassium: 1119mgFiber: 7gSugar: 18gVitamin A: 24442IUVitamin C: 161mgCalcium: 680mgIron: 0.4mg
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