Sweet Potato, Cauliflower, and Greens Casserole
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
As a hefty vegetarian main course or as a side, this one delivers big flavor and meaty texture.
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.
You May Like
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
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
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
N/A
It's a hit