Camp Oven Cauliflower Gratin in a Pumpkin

How different is this recipe, the Camp Oven Cauliflower Gratin in a Pumpkin by Aussie Campfire Kitchens definitely gets some attention online, its a must try next time you’re having a camp oven cook up.

This recipe was provided by Aussie Campfire Kitchens, they are an Australian family owned & operated business that has evolved from a love of the outdoors & cooking over an open fire.

The first step is to cut the top off your pumpkin and scoop out all the seeds, nows a good time to see if it fits inside the camp oven.

Once you have done that, cut cauliflower into small bits and pack as many as you can into the pumpkin, lmaking sure to leave enough room for cheese & breadcrumbs.  

Then melt some butter in a pot at medium heat, add flour and cook, stirring with a whisk, till its’ bubbling then take the pot off the heat & slowly add the milk, don’t stop stirring.

Put back on heat cook till smooth, stirring, for 5 minutes or until sauce boils and thickens.

Pour into the pumpkin that you cut the top off, making sure to pour all over the cauliflower

Then mix some cheese and bread crumbs together and a bit of salt and pepper and put on top Of the sauce in the pumpkin.    

Time to cook it, put in the camp oven with or without the pumpkin lid & cook in the campfire rotating till cooked about 3/4 of an hour roughly.  

Note: If you are felling slack don’t make the sauce just pour cream in instead!  

NOTE: Depends on the size of your camp oven if you put the lid back on or not we prefer no lid so the top gets perfectly brown!

Camp Oven Cauliflower Gratin in a Pumpkin

Recipe by Aussie Camp Fire KitchensCourse: Camp Oven Roast Recipes, Main Meals, Misc RecipesCuisine: AustralianDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

300

kcal

Camp Oven Size

9 QT

Heating Method

Top and Bottom Heat

Total time

55

minutes

Ingredients

• Whole Pumpkin

• Up to 800g cauliflower, cut into small florets depends on the size of your pumpkin what you can fit in

• 50g butter

• 1/4 cup plain flour

• 600ml milk

• 1 cup grated cheese cheddar is best

• Salt and Pepper

• 3/4 cup Breadcrumbs

Directions

• Cut the top off your pumpkin and scoop out all the seeds.
• Cut cauliflower into small bits and pack as many as you can into the pumpkin, leaving enough room for cheese & breadcrumbs.
• Melt the butter in a pot at medium heat, add flour and cook, stirring with a whisk, till its’ bubbling.
• Take off the heat & slowly add the milk, don’t stop stirring. Put back on heat cook till smooth, stirring, for 5 minutes or until sauce boils and thickens.
• Pour into a pumpkin, all over the cauliflower. Mix cheese & bread crumbs a bit of S & P and put on top Of the sauce in the pumpkin.
• Put in the camp oven with or without the pumpkin lid & cook in the campfire rotating till cooked about 3/4 of an hour roughly.
• Coals on top to brown the cheese!
• If you are felling slack don’t make the sauce just pour cream in instead!
• NOTE: Depends on the size of your camp oven if you put the lid back on or not we prefer no lid so the top gets perfectly brown!

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