Pumpkin and Cauliflower Casserole
Posted by Hauntmistress
1 cup fresh, whole-wheat bread crumbs
1/2 cup hulled and roasted pumpkin seeds
1 tbs. unsalted butter, melted
1 tsp. dried thyme leaves
3/4 cup crumbled goat cheeses
1 pumpkin (2 1/2 - 3 lb.), peeled, seeded and quartered
1 head cauliflower, quartered|
2 tbs. flour
2 cloves garlic, minced
2 tsp. mustard seed
1 1/2 tsp. kosher salt
1 tsp. cumin seeds
1/2 tsp. fresh-ground pepper
1 1/2 cups half-and-half
How to Prepare:|
Assemble the vegetables: Preheat oven to 400 degrees. 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 med. bowl, stir in the goat cheese and set aside.
Slice the pumpkin quarters into 1/8 in. thick pieces and repeat with the cauliflower quarters.
Combine flour, garlic, mustard seeds, salt, cumin seeds, pepper and remaining thyme in a sm. bowl. Spread 1/3 of the pumpkin in the bottom of casserole and sprinkle with 2 tsp. of the flour mixture. Repeat with 1/2 of the cauliflower and 2 tsp. 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 min.
Sprinkle the topping:
After the initial 30 min. of baking, sprinkle the bread-crumb mixture over the casserole. Return it to the oven and bake until golden and bubbly, about 30 more min. Serve hot.
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