Make no mistake, it is not light or calorie-free. At the same time, this cauliflower is not breaded and can be vegan and gluten-free.
Finally, if you do not have quality heavy-bottomed pots, try this in a large ramekin or heat-proof deep glass dish, cover with parchment paper and then foil and cook in the oven at 350F.
INGREDIENTS
1 head of cauliflower that is the approximate diameter of a saucepan you wish to use. (This is VERY important for the dish to work
2-3 Yukon gold potatoes (or sections of zucchini, yellow squash, cabbage)
8 oz butter or vegan butter (I use Smart Balance, but use your favorite)
*** Chef's note: this is delicious without adding the below additions*** these are optional ***
1T finely minced hot pepper (I use habanero) WARNING: YOU MUST WEAR GLOVED OR WASH YOUR HANDS VERY WELL AFTER MINCING HOT PEPPER.
1T finely minced garlic
¼ cup Tabasco sauce (you can use any vinegar-based hot sauce, just increase the volume if you choose one less hot, such as Crystal)
1 teaspoon chili powder
GARNISHES (optional)
chopped fresh parsley
sweet paprika
EQUIPMENT
Chef's knife
Cutting Board
4 qt saucepan with tightly fitting lid
INSTRUCTIONS
Remove the leaves from the bottom of your cauliflower. Put the cauliflower head down in your saucepan. Trim the cauliflower so that it fits as snugly (diameter-wise) as possible in the pot, but the lid fits tightly on the pot. It is alright if the cauliflower is too short. Typically, they are so large, I cut off about ½ from the bottom and then make a few shaves in the pot. Check that the lid easily fits all the way down.
Remove the cauliflower from the pot and over very low heat add your butter or butter substitute. Once the butter begins to melt, add the hot pepper and garlic. Watch carefully so your butter doesn't burn. It will be melted in a short time. When it is fully melted add the chili powder and tabasco and stir. Remove from heat.
Place the cauliflower head down in the pan. Cut wedges of potato (or zucchini, squash or cabbage) that will fill the gaps between the flat side of the cauliflower and the pan. You want to ensure as little steam as possible escapes, so you want everything wedged in tightly. When finished, check your lid tightness again and trim everything that might be blocking the lid from sitting all the way down.
Place back on very low heat and allow to simmer for 1.5 hours. Do not lift the lid at any time during the cooking process.
Once finished remove the cauliflower and other veggies carefully with tongs and a spatula and then pour any remaining butter sauce on top. If for some reason your cauliflower is not done enough for your taste, put it back in the pot and continue simmering. It should be falling apart on the plate.
Top with your favorite garnishes and serve on a platter.
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