Sweet Potato, Cauliflower, and Greens Casserole

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 1.5 lb cauliflower cut into small florets
• 1 tablespoon cilantro leaves chopped
• 8 oz cremini mushrooms fresh stemmed halved
• 1 teaspoon olive oil extra virgin 
• 2  garlic cloves minced
• 1 teaspoon ground cumin divided
• 1 teaspoon kosher salt divided
• 4 cups mustard greens fresh chopped
• 8 servings easy cheese sauce 
• 6 tablespoons olive oil divided
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 2 teaspoons red wine vinegar 
• 2.5 lb sweet potatoes peeled cut into 1/4-inch-thick slices

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 47
2. 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.
3. Spread cauliflower mixture in a single layer in jelly-roll pan.
4. Toss together sweet potatoes, 2 1/2 Tbsp. oil, and remaining cumin, salt, and pepper.
5. Spread in a single layer in another jelly-roll pan.
6. 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.
7. Reduce oven temperature to 37
8. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat.
9. Add garlic; cook, stirring often, 1 minute.
10. Add kale; cook, stirring occasionally, 10 minutes or until tender.
11. Add salt and pepper to taste; stir in vinegar.
12. 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.
13. Bake at 375 for 20 to 25 minutes or until thoroughly heated, bubbly, and golden brown.
14. Let stand 5 minutes before serving.