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Rachael Ray's 30-Minute Healthy Recipes

Herb Roasted Pumpkin Cauliflower Casserole


* 1 small pumpkin (approx 3 lb) seeds removed, cut into wedges, then peeled, then cut into bite size pieces
* 1 head cauliflower, washed, cut into bite size florets
* 2 Tbsp all-purpose flour
* 2 garlic cloves, minced
* 2 tsp mustard seeds
* 1 tsp cumin
* 1/2 tsp dried thyme leaves
* 1 1/2 tsp kosher salt
* 1/2 tsp freshly ground black pepper
* 1 1/2 cup half and half
* 1 cup fine bread crumbs
* 1/2 cup shelled roasted pumpkin seeds (pepitas)
* 1 Tbsp unsalted butter, melted
* 1/2 tsp dried thyme leaves
* 3/4 cup goat cheese, crumbled


1. Preheat oven to 375 degrees and butter a small casserole dish.
2. Combine flour, garlic, mustard seeds, cumin, thyme, salt, and pepper in a bowl.
3. Arrange 1/3 of the pumpkin pieces in a casserole dish and sprinkle with 2 teaspoons of the flour mixture.
4. Arrange 1/2 of the cauliflower florets on top and sprinkle with 2 teaspoons of flour mixture.
5. Repeat prior layers, then finish by arranging the final 1/3 of pumpkin on top and sprinkle remaining flour mixture on top.
6. Evenly pour the half-and-half over the casserole making sure you coat the entire top.
7. Bake, uncovered, in preheated oven at 375 degrees for 30 minutes.
8. Meanwhile, mix together in a bowl the bread crumbs, pumpkin seeds, butter, thyme, and goat cheese.
9. After casserole cooks the first 30 minutes, scatter the goat cheese mixture over the casserole and return to oven, baking for another 30 minutes, or until hot and bubbly, vegetables are tender, and top starts to brown.


This is the perfect casserole dish to make on a cool, crisp Autumn evening. It's so warm and filling, and the aroma is very inviting. The creamy crunchy topping added at the end makes this more than just a roasted vegetable dish. You might want to serve this on your Thanksgiving table. Enjoy!

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