Pumpkin and Cauliflower Casserole

Ingredients

• 1 c. fresh, whole-wheat bread crumbs
• ½ c. hulled and roasted pumpkin seeds (pepitas)
• 1 tbsp. unsalted butter
• 1 tsp. dried thyme leaves
• ¾ c. crumbled goat cheese
• 1 pumpkin
• 1 head cauliflower
• 2 tbsp. all-purpose flour
• 2 clove garlic
• 2 tsp. mustard seeds
• 1½ tsp. Kosher salt
• 1 tsp. cumin seeds
• ½ tsp. fresh-ground pepper
• 1½ c. 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.

Source: countryliving.com