Ingredients
3 tablespoons unsalted butter, softened and divided
Kosher salt and freshly ground pepper
1 small cauliflower (2 pounds), separated into florets (6 cups)
3 sweet potatoes (2 pounds total), peeled and cut into scant 1/2-inch rounds
12 ounces dandelion greens or Swiss chard, stems removed, leaves sliced into 2-inch pieces (8 cups)
8 ounces young Gouda, coarsely grated (2 cups) and divided
1 1/2 cups Light Vegetable Stock or homemade or low-sodium chicken broth
2 large shallots, peeled and thinly sliced (3/4 cup)
Preparation
Preheat oven to 450°F. Rub the bottom and sides of a 2 1/2-to-3-quart baking dish with 1 tablespoon butter. Generously season dish with salt and pepper. Cook cauliflower in a generously salted pot of boiling water until crisp-tender (easily pierced with the tip of a knife but still firm), about 3 minutes. Transfer to a colander with a slotted spoon to drain.
Cook potatoes in same pot until crisp-tender, 4 to 5 minutes; transfer to colander with cauliflower. Cook greens in pot just until wilted and darkened slightly, about 1 minute; drain. When cool enough to handle, squeeze excess moisture from greens.
Layer half of cauliflower, potatoes, and greens evenly in prepared dish. Season, then sprinkle with half of cheese. Top with remaining vegetables and season again. Bring stock and shallots to a boil in a saucepan or the microwave. Pour over vegetables in dish, then dot with remaining 2 tablespoons butter.
Bake, uncovered, 25 minutes. Top evenly with remaining 1 cup cheese and continue baking until golden brown in places on top and vegetables are very tender, 15 to 20 minutes more. Let cool slightly before serving.
