Sweet Potato, Cauliflower, and Greens Casserole

southernliving.com

Patricia B

1 head cauliflower (1 ½ 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

¼ teaspoon freshly ground black pepper, divided

3 large sweet potatoes (2 ½ 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 teaspoons red wine vinegar

1 (14-oz.) can butter beans, drained and rinsed (optional)

½ cup panko (Japanese breadcrumbs)

1 tablespoon chopped cilantro

1 teaspoon extra virgin olive oil

subheading: 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 at southernliving.com

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