Cauliflower / Pumpkin Casserole

5 from 7 votes
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 135 kcal


  • 300 g Potatoes
  • 1 Cauliflower fresh
  • 1 Hokkaido pumpkin
  • 100 g Grated cheese


  • 40 g Butter
  • 100 g Diced Bacon
  • 1 Chopped onion
  • 100 g Flour
  • 2 Eggs
  • 250 ml Vegetable broth
  • 250 ml Milk
  • Spices


  • Peel the potatoes, cut into slices, divide the cauliflower into florets, briefly blanch in salted water, quarter the Hokkaido, remove the seeds, here I peel the pumpkin, cut into wedges.
  • Make bechamel, heat the butter in a saucepan, sauté the onions and bacon in it, stir in the flour spoon by spoon until the mixture is compact, do not let it turn brown. Deglaze with milk and vegetable stock and stir until a thick sauce is formed, season with salt, pepper and nutmeg, a pinch of sugar, simmer for a few minutes. Remove from heat, let cool a little, stir the eggs with a little milk and stir into the bechamel.
  • Grease the baking dish with butter, put a layer of potatoes on top, a layer of bechamel, cauliflower and pumpkin and sprinkle with bechamel, cheese and put in the oven at 180-200 ° for 45 minutes.
  • We burned our tongues again and because it was so delicious it was only enough for two 🙂


Serving: 100gCalories: 135kcalCarbohydrates: 11.6gProtein: 5.9gFat: 7.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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