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 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