Pumpkin Cauliflower Casserole

Serves 8

Ingredients

  • 1 cup whole-wheat bread crumbs
  • 1/2 cup hulled and roasted pumpkin seeds (pepitas)
  • 1 tbsp unsalted butter, melted
  • 1 tsp dried thyme, divided
  • 3/4 cup crumbled goat cheese
  • 1 (2 1/2 to 3 pound) pumpkin, peeled, seeded and quartered
  • 1 head cauliflower, quartered
  • 2 tbsp all-purpose flour
  • 2 cloves garlic, minced
  • 2 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups half-and-half

Preparation

  1. Preheat oven to 400 F. Grease a 1 1/2-quart casserole or baking dish; set aside.
  2. In a medium bowl, combine bread crumbs, pumpkin seeds, butter and 1/2 tsp thyme. Add goat cheese and stir; set aside.
  3. Cut pumpkin quarters into 1/8-inch-thick pieces; repeat with cauliflower quarters.
  4. In a small bowl, combine flour, garlic, mustard seeds, cumin seeds, salt, pepper and remaining 1/2 tsp thyme.
  5. Add 1/3 of the pumpkin pieces to the bottom of the casserole or baking dish, then sprinkle 2 tsp flour mixture over the top. Add 1/2 of the cauliflower pieces and another 2 tsp flour. Layer with remaining pumpkin and cauliflower pieces and flour, finishing with pumpkin on top. Pour half-and-half over the entire casserole. Place dish on a baking sheet, then bake in the center of the oven for 30 minutes.
  6. Sprinkle bread-crumb mixture over casserole, then return to the oven and bake another 30 minutes, or until golden and bubbly on top. Serve hot.

Nutritional Information per Serving

  • 258 Calories
  • 13.6 g Fat
  • 31.2 mg Cholesterol
  • 609 mg Sodium
  • 26 g Carbohydrate
  • 6.6 g Fiber
  • 11.6 g Protein

Source: CountryLiving

Photo credit: Meal Makeover Moms on Flickr

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.

Vegetarian

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