Sweet Potato, Cauliflower, and Greens Casserole


As a hefty vegetarian main course or as a side, this one delivers big flavor and meaty texture.

Sweet Potato, Cauliflower, and Greens Casserole
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Hands On Time:
55 mins
Total Time:
1 hrs 45 mins
6 to 8 servings


  • 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

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  1. 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.

  2. 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.


*Dry sherry may be substituted.

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