Name: Sweet Potato, Cauliflower, and Greens Casserole
Total time: 105 min
Ingredients: 1 head cauliflower (1 1/2 to 2 lb.), cut into small florets; 1 (8-oz.) package fresh cremini mushrooms, stemmed and halved; 6 tablespoons olive oil, divided; 1 teaspoon ground cumin, divided; 1 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground black pepper, divided; 3 large sweet potatoes (2 1/2 to 3 lb.), peeled and cut into 1/4-inch-thick slices; 2 garlic cloves, minced; 4 cups chopped fresh kale, collards, or mustard greens; 2 teaspoons red wine vinegar; 1 (14-oz.) can butter beans, drained and rinsed (optional); 1/2 cup panko (Japanese breadcrumbs); 1 tablespoon chopped cilantro; 1 teaspoon extra virgin olive oil; 0.33 cup dry vermouth*; 1 garlic clove, minced; 3 cups half-and-half; 3 Tbsp. cornstarch; 1 tsp. kosher salt; 0.5 tsp. freshly ground black pepper; 2 cups (8 oz.) shredded pepper Jack cheese

Sweet Potato, Cauliflower, and Greens Casserole — Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Hands On Time:

55 mins

Total Time:

1 hrs 45 mins

Yield:

6 to 8 servings

Ingredients

1 head cauliflower (1 1/2 to 2 lb.), cut into small florets
1 (8-oz.) package fresh cremini mushrooms, stemmed and halved
6 tablespoons olive oil, divided
1 teaspoon ground cumin, divided
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
3 large sweet potatoes (2 1/2 to 3 lb.), peeled and cut into 1/4-inch-thick slices
2 garlic cloves, minced
4 cups chopped fresh kale, collards, or mustard greens
2 teaspoons red wine vinegar
1 (14-oz.) can butter beans, drained and rinsed (optional)
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon chopped cilantro
1 teaspoon extra virgin olive oil

Easy Cheese Sauce

⅓ cup dry vermouth*
1 garlic clove, minced
3 cups half-and-half
3 Tbsp. cornstarch
1 tsp. kosher salt
½ tsp. freshly ground black pepper
2 cups (8 oz.) shredded pepper Jack cheese

Directions

Preheat oven to 475°. Toss together cauliflower, mushrooms, 2 1/2 Tbsp. oil, 1/2 tsp. cumin, 1/2 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Spread cauliflower mixture in a single layer in jelly-roll pan.
Toss together sweet potatoes, 2 1/2 Tbsp. oil, and remaining cumin, salt, and pepper. Spread in a single layer in another jelly-roll pan.
Bake potatoes and cauliflower at 475° for 10 to 12 minutes or until browned and just tender, turning once. Cool on wire racks 10 minutes.
Reduce oven temperature to 375°. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic; cook, stirring often, 1 minute. Add kale; cook, stirring occasionally, 10 minutes or until tender. Add salt and pepper to taste; stir in vinegar.
Layer half each of sweet potatoes, cauliflower mixture, beans (if desired), kale, and 1 1/2 cups Easy Cheese Sauce in a lightly greased 13- x 9-inch baking dish. Repeat layers once. Top with remaining 1/2 cup cheese sauce. Stir together panko, chopped cilantro, and olive oil, and sprinkle crumb mixture over casserole.
Bake at 375° for 20 to 25 minutes or until thoroughly heated, bubbly, and golden brown. Let stand 5 minutes before serving.

Easy Cheese Sauce

Bring vermouth and garlic to a boil in a large skillet over medium-high heat; reduce heat to medium-low, and simmer 7 to 10 minutes or until vermouth is reduced to 1 tablespoon.
Whisk together half-and-half and cornstarch. Whisk half-and-half mixture, salt, and pepper into vermouth mixture; bring to a boil over medium-high heat, whisking constantly. Boil, whisking constantly, 1 minute or until mixture is thickened. Add pepper Jack cheese. Reduce heat to low, and simmer, whisking constantly, 1 minute or until cheese is melted and sauce is smooth. Remove from heat, and use immediately.