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Pumpkin & Cauliflowr Casserole


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  • 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



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.

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