Pumpkin & Cauliflower

• 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.

fresh, pumpkin seeds, unsalted butter, thyme, goat cheese, pumpkin, cauliflower, flour, garlic, mustard seeds, kosher salt, cumin seeds, pepper

Taken from www.epicurious.com/recipes/member/views/pumpkin-cauliflower-50003852 (may not work)