Pumpkin & Cauliflowr Casserole

By á-2799

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

Preparation

Step 1

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.