Saturday, February 18, 2012

Cauliflower and Pumpkin Caserole

This was a recipe I discovered a few years ago and really liked.  Now that we are in winter, most of us are looking for something new to do with our veggies.  You will find this quite simple and a nice break from your regular flavor profile. This is unique comfort food.

  • 1 c bread crumbs
  • 1/2 hulled toasted pumpkin seeds
  • 1 tbs butter
  • 3/4 c crumbled goat cheese
  • 2-3 lb pumpkin peeled, seeded and quartered
  • 1 head cauliflower
  • t tbs flour
  • 2 cloves garlic minced
  • 2 tsp mustard seeds
  • 1 1/2 tsp salt
  • 3/4 tsp cumin powder
  • 1/2 tsp pepper
  • 1 1/2 c half and half
Preheat oven to 400 degrees.

Combine pumpkin seeds, bread crumbs, butter, and half of the thyme in a bowl.  Stir the goat cheese making sure not to over blend, leaving the goat cheese chunky. In a separate bowl combine the flour and the spices.  Cut the pumpkin into 1/4 inch strips and the cauliflower as well.  Place one third of the pumpkin in a buttered 1 1/2 quart casserole dish and sprinkle with 2 tsp of flour mixture. Continue by layering a third of the cauliflower and 3 tsp of flour mixture, third of the pumpkin, etc. Pour the cream over the entire casserole.  Bake in the oven on a cookie sheet for 35 minutes.

Cooks Note
  • use those left over bread ends going bad for your bread crumbs.  Just crumble by hand.

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