Recipe Name
Pumpkin and Cauliflower Casserole

Posted by Hauntmistress
Serves: 8
Calories: 258
Prep Time: 1 Hour
Occasion: Halloween
Effort: Average

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.

More great recipes like this one can be found at:
Haunted Bay's Halloween Recipe Database

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