This rich and creamy small-batch cauliflower cheese recipe is made with real butternut pumpkin and oozy sharp cheddar cheese. Perfect for Thanksgiving!
Once the pumpkin is soft, drop the pieces into a blender. Add the cream, pepper, mustard, and garlic to the blender and then blitz until super smooth. Stopping to scrape down the sides occasionally.
Pour the sauce into a small saucepan over medium heat and add 25 grams of the grated cheese. Stir the cheese into sauce until it is completely melted. Taste the sauce and season with salt to your taste.
This dish can be made up to 48 hours in advance. After Step 6, cover the dish with foil and refrigerate until ready to bake.