As a hefty vegetarian main course or as a side, this one delivers big flavor and meaty texture.
Ingredients
1head cauliflower (1 1/2 to 2 lb.
), cut into small florets
1(8-oz.)
Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas
freshly ground black pepper
2cups (8 oz.)
shredded pepper Jack cheese
Directions
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.
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.
Cool on wire racks 10 minutes.
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.
Top with remaining 1/2 cup cheese sauce.
Stir together panko, chopped cilantro, and olive oil, and sprinkle crumb mixture over casserole.
Bake at 375 for 20 to 25 minutes or until thoroughly heated, bubbly, and golden brown.
Let stand 5 minutes before serving.
Whisk together half-and-half and cornstarch.
Boil, whisking constantly, 1 minute or until mixture is thickened.
Add pepper Jack cheese.
Remove from heat, and use immediately.
Tips
*Dry sherry may be substituted.
