Pumpkin and Cauliflower Casserole
The vegetables in our Pumpkin and Cauliflower Casserole are cooked to tender perfection in a seasoned cream sauce and topped with a mix of roasted pumpkin seeds, bread crumbs, herbs, and goat cheese.
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- Yields:
- 8
- Cook Time:
- 1 hr
- Total Time:
- 1 hr
- Cal/Serv:
- 258
Ingredients
- 1 c.
fresh, whole-wheat bread crumbs
- 1/2 c.
hulled and roasted pumpkin seeds (pepitas)
- 1 tbsp.
unsalted butter, melted
- 1 tsp.
dried thyme leaves
- 3/4 c.
crumbled goat cheese
- 1
pumpkin (2 1/2 - 3 pounds), peeled, seeded, and quartered
- 1
head cauliflower, quartered
- 2 tbsp.
all-purpose 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-and-half
Directions
- Step 1Assemble the vegetables: Preheat oven to 400°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.
- Step 2Sprinkle 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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