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Cheesy Sweet Potato & Cauliflower Casserole
Cauliflower florets, halved cremini mushrooms, and quarter-inch slices of sweet potato all roast separately before layering into the casserole dish, so each component gets proper caramelization. Chopped kale wilts with garlic and a splash of red wine vinegar, adding a slightly sharp layer between the vegetables. Panko breadcrumbs and cilantro top the whole bake. A can of butter beans can go in for extra body. Ready in 80 minutes; serves 6.
Equipment
- Oven
- Stovetop
- Skillet
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.
- 2Toss the cauliflower florets and halved mushrooms with 2½ tablespoons of olive oil, ½ teaspoon of cumin, ½ teaspoon of salt, and ⅛ teaspoon of black pepper. Spread them in an even layer on a rimmed baking sheet.
- 3Toss the sliced sweet potatoes with another 2½ tablespoons of olive oil, plus the remaining ½ teaspoon of cumin, ½ teaspoon of salt, and ⅛ teaspoon of pepper. Arrange them in a single layer on a second rimmed baking sheet.
- 4Roast the vegetables at 475°F until browned and tender, 10 to 12 minutes, turning them once halfway through. Let them cool on wire racks for 10 minutes. Cooling the vegetables slightly prevents them from turning mushy when layered. Lower the oven temperature to 375°F.
- 5Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 1 minute, stirring constantly so it doesn't burn.
- 6Stir in the chopped greens and cook for about 10 minutes until they soften. Season with additional salt and pepper to taste, then mix in the red wine vinegar.
- 7Spread half of the sweet potatoes, half of the cauliflower mixture, half of the butter beans (if using), and half of the cooked greens into a lightly greased 13-by-9-inch baking dish. Pour 1½ cups of cheese sauce evenly over the layers.
- 8Repeat the layering process with the remaining vegetables and beans, then pour the last ½ cup of cheese sauce on top. In a small bowl, mix the panko breadcrumbs, chopped cilantro, and extra-virgin olive oil, then scatter this evenly over the casserole.
- 9Bake at 375°F for 20 to 25 minutes until the edges are bubbling and the breadcrumbs turn golden brown. Let the casserole rest for 5 minutes before serving so the layers can set properly.
Notes
- Make ahead: You can roast the vegetables and sauté the greens up to a day in advance. Store them in airtight containers in the fridge until you're ready to assemble and bake.
- Storage: Keep leftover casserole in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through.
- Swap: If you can't find butter beans, cannellini beans or chickpeas work just as well in this bake.
