CAULIFLOWER STUFFED PUMPKIN

As the leaves turn and autumn harvest fills our tables, it’s the perfect time to introduce something both beautiful and nourishing: CAULIFLOWER STUFFED PUMPKIN. This dish isn’t just a feast for the eyes; it embodies the warmth, comfort, and vibrant flavors of the season, making it an ideal centerpiece for Thanksgiving, Halloween dinners, Friendsgiving, or any fall gathering that deserves a splash of festive flair.

There's a time-honored beauty in using whole vegetables as the star of your meal. The pumpkin, with its bright orange hue and natural vessel shape, is an iconic symbol of autumn celebrations. Filling it with a nutritious cauliflower stuffing creates a harmonious blend of earthy flavors and seasonal spices. The resulting dish is hearty, gluten-free, and packed with wholesome ingredients. This dish is loaded with vitamins, minerals, healthy fats, and fiber.

This recipe is especially fitting for those looking to serve an elegant dish that captures the essence of harvest season—tasteful, beautiful, and nourishing. The pumpkin itself becomes a beautiful serving vessel, perfect for sharing.

Choose a pumpkin with a sturdy, symmetrical shape for easy presentation, and use organic, fresh ingredients wherever possible, especially the cauliflower and walnuts.

You can even prepare this dish in advance and serve it warm or at room temperature, making it flexible for busy holiday schedules. Or you can also prepare the stuffing ahead and assemble just before baking.

This dish keeps well and tastes even deeper the next day as is or the leftovers can be diced and added to salads or turned into soups.

Pumpkin is the star of the show here; choose a small to medium pumpkin that’s easy to handle and hearty enough to hold delicious stuffing. Cauliflower is the perfect vehicle for absorbing spices and blending into a creamy, satisfying stuffing. Onion and ground cinnamon add sweetness and depth. Walnuts add crunch, healthy fats, and a nutty flavor. Raisins burst with sweetness that contrasts beautifully with savory spices.

Preheat your oven to 375°F (190°C). Carefully cut the top off your pumpkin and scoop out all seeds and fibers, creating a smooth interior cavity. Generously coat the inside with butter or tallow—this adds richness and helps the pumpkin flesh bake to perfect tenderness.

In a skillet over moderate heat, melt a small amount of butter or tallow. Sauté diced onion until translucent, then add chopped walnuts, cauliflower florets, cinnamon, salt, pepper, and raisins. Sauté for about 5–7 minutes until everything is fragrant and just tender but not mushy.

Fill the prepared pumpkin with this flavorful cauliflower mixture. Put the pumpkin’s top back on and place it on a baking sheet.

Bake for about 1 to 1.5 hours until the pumpkin is fork-tender and the filling is aromatic and slightly caramelized.

Allow the pumpkin to cool slightly. Carefully peel away the pumpkin skin, then dice the pumpkin flesh, mixing it with the stuffing. Serve warm, garnished with extra ground cinnamon sprinkled on top or fresh herbs if desired.

This cauliflower-stuffed pumpkin isn’t just a dish; it’s a celebration of fall’s bounty, a centerpiece packed with warmth, color, and wholesome nutrition. Whether you’re hosting family, friends, or simply treating yourself to something special, it’s guaranteed to impress and to honor the season with every bite.

Bon appétit! Your fork is waiting!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Side Dish

Keyword: cauliflower instead of rice, cauliflower stuffed pumpkin, halloween dish, oven baked pumpkin, whole roasted baked pumpkin

Servings: servings

Calories: 168kcal

Ingredients

1 whole pumpkin small to medium, for stuffing
2-3 TBSP butter or tallow for frying vegetables and spreading inside the pumpkin cavity
1 head cauliflower broken into florets
1 large onion diced
½ cup walnuts chopped
½ cup raisins
1 tsp ground cinnamon
1 tsp salt
½ tsp ground black pepper

Instructions

Preheat your oven to 375°F (190°C).
Cut the top off the pumpkin and scoop out seeds and fibers.
Generously spread butter or tallow inside the pumpkin cavity.
In a large skillet, melt a little more butter or tallow. Sauté diced onion until translucent.
Add walnuts and sauté for 2 minutes.
Add cauliflower florets, cinnamon, salt, pepper, and raisins. Fry everything together for 5-7 minutes until just golden and fragrant.
Fill the pumpkin cavity with the cauliflower mixture.
Replace the top and place the stuffed pumpkin on a baking tray. Bake for 1 to 1.5 hours, until the pumpkin flesh is fork-tender.
Allow to cool slightly, then cut open, peel away the pumpkin skin, dice the pumpkin flesh, and mix it with the stuffing.
Serve warm.

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Nutrition