Pumpkin & Cauliflowr Casserole

Pumpkin & Cauliflowr Casserole
Pumpkin & Cauliflowr Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    c fresh, whole wheat bread crumbs

  • 1/2

    c hulled and roasted pumpkin seeds

  • 1

    tbsp unsalted butter, melted

  • 1

    tsp dried thyme leaves

  • 3/4

    c crumbled goat cheese

  • 1

    pumpkin (2 1/2-3 lbs) peeled, seeded and quartered

  • 1

    head cauliflower, quartered

  • 2

    tbsp flour

  • 2

    cloves garlic, minced

  • 2

    tsp mustard seeds

  • 1 1/2

    tsp kosher salt

  • 1

    tsp cumin seeds

  • 1/2

    tsp fresh ground pepper

  • 1 1/2

    c half & half

Directions

Assemble the vegetables; Preheat oven to 400. Butter a 1 1/2 qt casserole or baking dish and set aside. Combine the bread crumbs, pumpkin seeds, butter, and half the thyme in a medium bowl, stir in the goat cheese, and set aside. Slice the pumpkin quarters into 1/8" thick pieces and repeat with the cauliflower quarters. Combine flour, garlic, mustard seeds, salt, cumin seeds, pepper and remaining thyme in a small bowl. Spread 1/3 of the pumpkin in the bottom of casserole and sprinkle with 2 tsps flour mixture. Repeat with 1/2 cauliflower and 2 tsps flour mixture. Continue layering with the remaining pumpkin, cauliflower, and flour, finishing with pumpkin on top. Pour the cream over the entire casserole, place on a baking sheet, and bake in the centre of the oven for 30 minutes. Sprinkle the topping: After the initial 30 minutes of baking, sprinkle the bread crumb mixture over the casserole. Return it to the oven and bake until golden and bubbly-about 30 more minutes. Serve hot.

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