Cheesy Pumpkin Cauliflower Gratin

Ingredients

• 3 lb cauliflower separated
• 3 tablespoons butter 
• 2 tablespoons flour all-purpose
• 2 cups milk 
• 0.8 teaspoon salt 
• 0.3 teaspoon nutmeg 
• 5 oz sharp cheddar cheese shredded
• 0.5 cup pumpkin pie filling/mix canned (not pumpkin pie mix)
• 0.3 cup panko bread crumbs plain crispy
• 1 serving pepper black freshly ground

Equipment

• sauce pan
• oven
• whisk
• baking pan

Directions

1. Heat oven to 375°F. Grease or spray 2-quart baking dish.
2. In 4-quart saucepan two-thirds full of salted water, heat cauliflower to simmering. Cook about 5 minutes or until tender.
3. Drain.
4. Meanwhile, in 2-quart saucepan, melt 2 tablespoons of the butter over low heat.
5. 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.
6. Add 3/4 teaspoon salt, the nutmeg, Cheddar cheese and pumpkin. Stir until smooth.
7. Pour one-third of the sauce into baking dish.
8. Add drained cauliflower, then pour remaining sauce on top.
9. Melt remaining 1 tablespoon butter; toss with bread crumbs.
10. Sprinkle on top of gratin.
11. Bake 25 to 30 minutes or until top is golden brown.