Pumpkin Cauliflower Bake With Crunchy Goat Cheese Top

Categories: Side Dish

Ingredients

• 1 pumpkin (approx 3 lb) seeds removed, cut into wedges, then peeled
• 1 head cauliflower, washed
• 2 Tbsp all-purpose flour
• 2 garlic cloves, minced
• 2 tsp mustard seeds
• 1 tsp cumin
• 1/2 tsp dried thyme leaves
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 1/2 cup half and half
• 1 cup fine bread crumbs
• 1/2 cup shelled roasted pumpkin seeds (pepitas)
• 1 Tbsp unsalted butter, melted
• 1/2 tsp dried thyme leaves
• 3/4 cup goat cheese, crumbled

Directions

1. Preheat oven to 375 degrees and butter a small casserole dish.

2. Cut pumpkin meat into bite size pieces.

3. Cut cauliflower into bite size florets.

4. Combine flour, garlic, mustard seeds, cumin, thyme, salt, and pepper in a bowl.

5. Arrange 1/3 of the pumpkin pieces in the bottom of casserole dish and sprinkle with 2 teaspoons of the flour mixture.

6. Arrange 1/2 of the cauliflower florets on top and sprinkle with 2 teaspoons of flour mixture.

7. Repeat prior layers, then finish by arranging the final 1/3 of pumpkin on top and sprinkle remaining flour mixture on top.

8. Pour the half and half over the casserole making sure you coat the entire top.

9. Put casserole dish on top of a baking sheet in oven to protect from boiling over.

10. Bake in preheated oven at 375 degrees for 30 minutes.

11. Meanwhile, mix together in a bowl the bread crumbs, pumpkin seeds, butter, thyme, and goat cheese.

12. After casserole cooks the first 30 minutes, scatter the goat cheese mixture over the casserole and return to oven, baking for another 30 minutes, or until hot and bubbly, vegetables are tender, and top starts to brown.

13. Remove and cool briefly before serving

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