Sweet Potato, Cauliflower, and Greens Casserole

4 Reviews
ADD YOUR REVIEW
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Hands-on Time
55 Mins
Total Time
1 Hour 45 Mins
Yield
Makes 6 to 8 servings
January 2014
RECIPE BY Southern Living

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

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)
  • Easy Cheese Sauce
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1 tablespoon chopped cilantro
  • 1 teaspoon extra virgin olive oil

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Bake at 375° for 20 to 25 minutes or until thoroughly heated, bubbly, and golden brown. Let stand 5 minutes before serving.

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Ratings & Reviews

It's a hit

Dlyn59
December 25, 2015
Great healthy side or vegetarian main course. The prep can be done night before them put together and baked before a party or holiday meal. It does freeze wel. I've cooked this once as a vegetarian main course and it gets requested as a super-side every holiday now. Wonderful texture and taste with no guilt.

Catahoula82
October 16, 2015
I agree with you on the sweet potato conundrum.  I'm not a big fan of them because of the obvious sweetness.  The winter squash sounds like a great sub.  Will try that for sure!

Dlyn59's Review

Kathy678
April 09, 2014
wonderful recipe and I don't eat sweet potatoes. I used regular mushrooms. I will be making this again. Wondering if it will freeze well. Going to try it.

detailaddict's Review

detailaddict
January 09, 2014
This could well be called "Superfood Casserole", as it covers all the major veggie groups and even the fungus...a tasty dish, although the sweet potato seemed the outlier in the flavor profile. I would decrease the proportion or use a winter squash (i.e., something less sweet) next time. For the cheese sauce I used a mix of 1% and whole milk and reduced the jack (non-pepper) by half, adding an ounce of Neufchatel for creaminess. I did include the lima beans, adding them frozen to the kale during the cooking step, and adding the garlic last to preserve its flavor. No side needed but a whole-grain roll. There was a fair amount of prep work involved but with the above tweaks I would make this again.

DianeTH's Review

DianeTH
January 02, 2014
N/A