The Big Red Pot

le creuset oval dutch ovenThat’s what we call it – my husband’s favorite pot. Other people would call it a dutch oven or, more specifically, Le Creuset Oval dutch oven. It weighs a ton, cooks like a dream, and is easy to clean. I’d never used it until I tried another of the great vegan recipes I’d found.

Last year (or perhaps it was even the year before) I’d seen a recipe in the local newspaper for a whole roasted cauliflower. fresh from the gardenThe recipe called for removing the leaves, a little bit of the core, but otherwise keeping the head intact. Steam the cauliflower until a fork will pierce it easily, then coat it with a mix of mayonnaise, chili sauce and grated cheese, and roast it in the oven. (I’d give you the link, because it’s sooooo easy and yummy, but although I searched online, I can’t find that specific recipe. But there are many others that show up.) Normally I’m opposed to recipes that require “phases” – cook it once in one pot and be done with it was my motto. But that was BEFORE the new kitchen. My life apparently has a new demarcation line. I made many dishes for T-day that required preparatory stages.

There were 2 recipes that I thought might be perfect for Thanksgiving dinner – the cauliflower pot roast and the vegan turducken (also called vegducken). cauliflower pre roastingThe cauliflower pot roast won out for testing first because I had most of those ingredients. Of course I ended up doing things just a wee bit differently than the recipe directed, because I was (oh surprise) multi-tasking and wasn’t paying sufficient attention. But the end result was so tasty, and so satisfying, that there was no question – THIS would be the Thanksgiving dish we’d bring to dinner. My husband’s verdict on the dish: spectacular.

Here were my changes for the test run: I didn’t have fennel so I used anise. I didn’t have vegetable broth so I used chicken broth. I left out the nutritional yeast. I don’t remember if I used red or brown lentils, but I’m going to guess I used red lentils. As for following the cooking directions, I missed some steps there as well. I cut the core of the cauliflower too deeply and it was no longer one complete unit. I had one big piece and I propped that on the ones that had separated. first cauliflower pot roastAfter I cut all the side vegetables I put them into the pot with the cauliflower – I didn’t realize I was supposed to toss them with the oil and seasoning first. I ended up drizzling the oil and sprinkling the seasoning. I didn’t saute the onions – I tossed them straight into the broth (and I blame my husband for this because he was talking to me at the time 🙂 ). We did not at the time have an immersion blender (we do NOW) and so I did not puree the gravy. It smelled fantastic anyway. We also felt that the vegetables needed more cooking than the directions indicated, but that is probably because I used more vegetables than specified. When it was all done, we poured the gravy over the vegetables in the pot, rather than serving separately. It was delicious. We both purred as we ate. There were so many tantalizing flavors and textures.

For the “production” version I did much better at following the ingredients and the directions.thanksgiving cauliflower Again I used anise instead of fennel (my local store seems to only carry anise and I didn’t feel like making a special trip). I left out the potatoes since I knew there would be lots of other potato dishes. I added parsnips in place of the potatoes and I included some extra florets of cauliflower. We now own an immersion blender so I did puree the gravy. I forgot to get a picture of it, however. I believe that everyone at the dinner enjoyed the dish – there was less than a portion left. 🙂 I recommend this dish completely. I think I’d also skip pureeing the gravy – I liked it more as a broth with veggies, but obviously that is a personal preference. It tasted fantastic both times.

I’m so glad there are such creative people out there posting their recipes. I’m okay with modifying a recipe, but I don’t think I’ve ever created something from nothing. And on that note I’ll tell you that soon I’ll post about the red lentil-butternut squash soup I made for dinner last night. Yum.

And now for the obligatory cat photo.
BC closeup 2

3 Responses to “The Big Red Pot”


  1. 1 Debbie Cohn November 29, 2018 at 8:40 pm

    These veggies WERE wonderful. I hope you are planning to share the soup recipe– sounds like i would like it! What i discovered with the leftover squash soup over here is, sprinkling zatar on it is YUM!

  2. 2 ahuva18 November 29, 2018 at 9:58 pm

    I’m glad you liked them. 🙂 I took a few spoonfuls of the leftover squash soup and put them on steamed veggies. totally yummy. i’ll share the recipe for the soup I made, and the links for the soups I used as my basis. I forgot to take a picture, however. I may have to fill the post with cat pictures


  1. 1 Learning About Whiskey | Ahuva's Blog Trackback on December 9, 2018 at 12:29 pm

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