Food and Recipes Dish Casserole Sweet Potato, Cauliflower, and Greens Casserole 4.7 (3) 3 Reviews As a hefty vegetarian main course or as a side, this one delivers big flavor and meaty texture. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on August 31, 2022 Print Rate It Share Share Tweet Pin Email 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. Tips *Dry sherry may be substituted. Rate it Print