Pumpkin and Cauliflower Casserole

Charles Schiller

I got this recipe off of Country Living‘s website. You can go directly to the recipe by clicking on the picture to the right.

Or, you can just stick around here and get the info.  Here you are!

Servings: 8

Ingredients:

1 cup Fresh, Whole-Wheat Bread Crumbs
1/2 cup Hulled and Roasted Pumpkin Seeds (Pepitas)
1 tablespoon Unsalted Butter, melted
1 teaspoon Dried Thyme Leaves
3/4 cup Crumbled Goat Cheese
1 (2 1/2 to 3 pounds) Pumpkin, peeled, seeded, and quartered
1 head Cauliflower, quartered
2 tablespoons, Mustard Seeds
1 1/2 teaspoons Kosher Salt
1 teaspoon Cumin Seeds
1/2 teaspoon Fresh-Ground Pepper
 1/2 cups Half-And-Half

Directions:

  1. 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.

Nutritional Information:
(per serving)

Calories – 258
Total Fat – 13.6g
 – Saturated Fat – –
Cholesterol – 31.2mg
Sodium -609mg
Total Carbohydrate – 26g
 – Dietary Fiber – 6.6g
 – Sugars – –
Protein – 11.6g
Calcium – –

This had mixed reviews on the original site, so go in with an open mind.  Most were commenting that there was not much taste and that it was dry.  Some said they’d try more goat cheese and others left out the pumpkin seeds.  Let me know what you try!

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3 Responses to “Pumpkin and Cauliflower Casserole”

  1. Hi
    Pumpkin and Cauliflower Casserole adapted from Delish

    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

    1. Preheat oven to 400 degrees F. Butter a 1 1/2-quart casserole or baking dish and set aside.

    2. Slice the pumpkin quarters into 1/8-inch-thick pieces and repeat with the cauliflower quarters.

    3. Combine flour, garlic, mustard seeds, salt, cumin seeds, pepper, and remaining thyme in a small bowl.

    4. Spread 1/3 of the pumpkin in the bottom of casserole and sprinkle with 2 teaspoons of the flour mixture.

    5. 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.

    6. 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.

    Topping

    1. Combine the bread crumbs, pumpkin seeds, butter, and half the thyme in a medium bowl, stir in the goat cheese, and set aside.

    2. 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.
    Thanks…

  2. […] Sweet Potato Casserole Recipes For Holiday Dinner&#115&#10&#80umpkin and Cauliflower Casserole « Pumpkin Recipe&#115&#10&#87hipped Sweet Potatoes « Whole Eats & Whole […]

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