Pumpkin and Cauliflower Casserole

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Pumpkin and Cauliflower Casserole
Pumpkin and Cauliflower Casserole

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup(s) fresh, whole-wheat bread crumbs

  • 1/2

    cup(s) hulled and roasted pumpkin seeds (pepitas)

  • 1

    tablespoon(s) unsalted butter, melted

  • 1

    teaspoon(s) dried thyme leaves

  • 3/4

    cup(s) crumbled goat cheese

  • 1

    (2 1/2 to 3 pounds) pumpkin, peeled, seeded, and quartered

  • 1

    head(s) cauliflower, quartered

  • 2

    tablespoon(s) all-purpose flour

  • 2

    clove(s) garlic, minced

  • 2

    teaspoon(s) mustard seeds

  • 1 1/2

    teaspoon(s) kosher salt

  • 1

    teaspoon(s) cumin seeds

  • 1/2

    teaspoon(s) fresh-ground pepper

  • 1 1/2

    cup(s) half-and-half

Directions

Assemble the vegetables: Preheat oven to 400 degrees F. Butter a 1 1/2-quart 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-inch-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 teaspoons of the flour mixture. Repeat with 1/2 of the cauliflower and 2 teaspoons of flour. Continue layering with the remaining pumpkin, cauliflower, and flour, finishing with pumpkin on top. Pour the half-and-half over the entire casserole, place on a baking sheet, and bake in the center of the oven for 30 minutes. 2.Sprinkle topping: After initial 30 minutes of baking, sprinkle bread-crumb mixture over casserole. Return it to oven and bake until golden and bubbly, about 30 more minutes. Serve hot.

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