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Sweet Potato & Cauliflower Casserole
This hearty vegetarian casserole brings together roasted sweet potatoes, caramelized cauliflower, and earthy mushrooms. A layer of sautéed greens adds a bright, savory bite with a splash of red wine vinegar. Everything is baked together under a rich cheese sauce and a crispy panko breadcrumb topping. It makes a comforting weeknight dinner or a satisfying main course for a meatless holiday meal.
Ingredients
- 1 head cauliflower (1½ to 2 lb.), cut into small florets
- 1 (8-oz.) pkg. cremini mushrooms, stemmed and halved
- 6 Tbsp. olive oil, divided
- 1 tsp. ground cumin, divided
- 1 tsp. kosher salt, divided, plus more to taste
- ¼ tsp. freshly ground black pepper, divided, plus more to taste
- 3 large sweet potatoes (2½ to 3 lb.), peeled and cut into ¼-inch-thick slices
- 2 garlic cloves, minced
- 4 cups chopped fresh kale, collards, or mustard greens
- 2 tsp. red wine vinegar
- 1 (14-oz.) can butter beans, drained and rinsed (optional)
- ½ cup panko breadcrumbs
- 1 Tbsp. chopped fresh cilantro
- 1 tsp. extra-virgin olive oil
Instructions
- 1Preheat the oven to 475°F.
- 2Combine the cauliflower florets, halved mushrooms, two and a half tablespoons of olive oil, half a teaspoon of cumin, half a teaspoon of salt, and an eighth of a teaspoon of black pepper in a medium bowl.
- 3Arrange the seasoned cauliflower and mushrooms in an even layer on a rimmed baking sheet.
- 4Mix the sliced sweet potatoes with another two and a half tablespoons of olive oil, plus the remaining half teaspoon of cumin, half teaspoon of salt, and eighth of a teaspoon of pepper. Arrange them in a single layer on a second rimmed baking sheet.
- 5Roast the sweet potatoes and the cauliflower mixture until they are browned and tender, which takes about 10 to 12 minutes. Turn the vegetables once during cooking, then let them cool on wire racks for 10 minutes.
- 6Lower the oven temperature to 375°F. Warm the last tablespoon of olive oil in a large skillet over medium-high heat, then add the minced garlic and cook for 1 minute while stirring frequently.
- 7Stir in the chopped greens and cook for about 10 minutes until they soften. Season with additional salt and pepper to your liking, then mix in the red wine vinegar.
- 8Spread half of the sweet potatoes, half of the cauliflower mixture, half of the butter beans, and half of the cooked greens into a lightly greased 13 by 9 inch baking dish. Pour one and a half cups of cheese sauce over these layers.
- 9Repeat the layering process with the remaining vegetables and beans, then pour the last half cup of cheese sauce on top. Mix the panko breadcrumbs, chopped cilantro, and extra-virgin olive oil in a small bowl, then scatter this mixture evenly over the dish.
- 10Bake the casserole for 20 to 25 minutes until the edges bubble and the breadcrumbs turn golden brown. Allow the dish to rest for 5 minutes before bringing it to the table.