Heat oil in a shallow-medium deep cooking pan over medium heat. Add onion, garlic, chili and a pinch of salt and cook until soft and translucent.
Add cauliflower, potatoes, water and 1/4 tsp salt to the pan. Cover and cook for 6 to 7 minutes.
Meanwhile make the breadcrumb topping. Heat breadcrumbs, touch of olive oil, salt, garlic and pepper flakes in a small skillet or pan over medium heat. Stir occasionally until golden and toasted (about 3-4 minutes). Put aside.
Back to the cooking pot. Add greens and mix in then cover and cook until wilted (around 3 minutes) and cauliflower is al dente.
Take the cover off the pot and add cashew cream, salt and pepper to season, your sweetener of sugar or maple syrup, spices and herbs. If desired, add 1 tbsp nutritional yeast for cheesiness. Stir in.
Add 1 tsp vegan Worcestershire sauce or soy sauce or 1/2 tsp prepared mustard or additional depth in flavor. Stir in as before.
As soon as you see bubbles reduce to a simmer and simmer until it has thickened to preference.
Taste and adjust salt and flavor. Adjust the consistency if too thick with water.
Sprinkle breadcrumbs over the cauliflower and take off heat. Serve hot with optional chili flakes for heat if desired.