Pumpkin & Cauliflower Recipe

Name: Pumpkin & Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 pumpkin,peeled,seeded, and quartered; 1 head cauliflower,quartered; 2 tablespoons all-purpose flour; 2 cloves garlic, minced; 2 teaspoons mustard seeds; 1-1/2 teaspoons kosher salt; 1 teaspoon cumin seeds; 1/2 teaspoon pepper; 1-1/2 cups half-and-half

Servings: persons

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 pumpkin,peeled,seeded, and quartered
1 head cauliflower,quartered
2 tablespoons all-purpose flour
2 cloves garlic, minced
2 teaspoons mustard seeds
1-1/2 teaspoons kosher salt
1 teaspoon cumin seeds
1/2 teaspoon pepper
1-1/2 cups half-and-half

1
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
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.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Pumpkin & Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin & Cauliflower

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions