Cauliflower baked in a slow cooker. How to cook cauliflower in a slow cooker: photo examples and description

However, recipes for cauliflower in a slow cooker allow you to cook a tender vegetable stew from fresh or quick-frozen foods. When frozen, it does not lose its characteristic taste, as well as vitamins A, B, PP and its microelements (potassium, phosphorus, magnesium, iron). The healthiest vegetable recommended for dieters can be used to make aromatic casseroles, omelets, mashed soups, and many more treats for a light breakfast, nutritious lunch, or family dinner.

The five most commonly used ingredients in recipes are:

Add other vegetables, herbs, turkey or chicken meat, you can be completely sure that the end result will not harm your figure, because it will be a low-fat, low-calorie treat. But only if you do not season it with hot spices, oil, fat or pieces of bacon. Experts advise: before placing the cauliflower in a slow cooker, divide it into inflorescences and boil it slightly in salted water - no more than five to seven minutes. Drain the liquid, dry it a little and then load it into the bowl.

Cauliflower in a slow cooker - Recipes. What can you cook from cauliflower in a slow cooker? Dishes with cauliflower can be cooked in different ways: steamed, stewed with chicken, with zucchini, in batter, baked with an egg. Many different - but this is a vegetable, the origin of which is still unknown to science. However, that won't stop us from making cauliflower today. Cauliflower recipes for multicooker polaris, phillips, supra, Panasonic, moulinex, redmond, scarlet, vitek, march and other models are very simple, but delicious.

Ingredients for cauliflower in a slow cooker:

• cauliflower;
• breadcrumbs;
• butter;
• hard cheese;
• salt.

Cauliflower in a slow cooker baked with cheese: a step-by-step recipe

How to deliciously cook (bake) cauliflower in a slow cooker? Cauliflower is considered to be one of the most nutritious and healthy vegetables among the vegetables. For cooking, it must be boiled. But first, cut off the stem with a knife. We need inflorescences, not green leaves.

Then trim each bud. We will give advice on how to choose a cauliflower. Take the strongest, heaviest head of cabbage with green leaves. The inflorescences themselves can be white, ivory and even greenish. This does not affect the taste of the dishes. But there should be no dark spots.

Season with boiling water. Boil cabbage for 5 minutes. Do not cook any longer, otherwise the inflorescences will fall apart. Place the cauliflower in boiling water to keep the nutrients in the cabbage and not in the broth. Throw the boiled cabbage into a colander so that the broth can drain.

Which mode (function) to choose, on which program to cook cauliflower in a multicooker and how much? While the broth flows down turn on the multicooker to the "Baking" mode. Put some butter in there. Do not close the cover. While the butter is melting, move on to the next ingredient - cheese. For our dish, you can take any hard cheese. The main thing is that it is not very salty. Grate it on a coarse grater. By the way, all the nutrients contained in cheese are absorbed by the body almost completely. Place the cauliflower in a slow cooker with heated oil.

Fry, stirring constantly for 2 minutes with the lid open. It is known that there are as many amino acids in cauliflower as in meat and fish. Therefore, such delicious and nutritious dishes are obtained from it. Put the fried cabbage on bread crumbs, they will take away excess water from the cauliflower. Stir and place in a multicooker baking bowl. Smooth and sprinkle with grated cheese on top. Close the pot lid. In the "Baking" mode in 20 minutes the cauliflower in the slow cooker will be ready.

Cauliflower in a slow cooker with an egg: a recipe for cooking step by step

Ingredients for cauliflower in a slow cooker:

• 1 head of cauliflower (small)
• 1 onion.
• 1 egg;
• 2 tablespoons of sour cream;
• 2 tablespoons mayonnaise;
• 150 g of hard cheese.
• salt and pepper to taste.

Preparation:

Disassemble into inflorescences. Boil it in boiling water for 3-5 minutes. Salt the water first. Cut the peeled onions into small cubes. Turn the cauliflower multicooker to Bake mode. Set the time to 40 minutes. Heat vegetable oil in a removable bowl. Lightly fry the onion until soft.

Place the cauliflower in a slow cooker. Mix mayonnaise and sour cream. Add the egg to the mixture and mix well again. Pour the resulting sauce over the cabbage and onions. Sprinkle with grated cheese on top. Close the lid, press "Start". After 30 minutes, the cauliflower in a slow cooker will be ready.

Open the lid, insert a steaming container into the pot, and turn the casserole over so that the casserole is on top of the container. Transfer the cheese side up onto a serving platter. Since there is no top frying element in the multicooker, the browned crust will be on the bottom.

Cauliflower in a slow cooker (soup): recipe for cooking with cauliflower

Ingredients:

• cauliflower;
• beef meat;
• 1 onion (small);
• carrot;
• salt and pepper to taste.

Cooking Cauliflower Soup:

How to cook delicious cauliflower soup in a slow cooker? Put the meat in a slow cooker, which is pre-cut into pieces the size of goulash. Dice the carrots and onions. Add to the meat in the pan. Rinse the rice well and add it to the multicooker.

Disassemble cauliflower for a multicooker into inflorescences and put in a bowl. Fill the ingredients with water. Season with salt and pepper to taste. Close the cover. On the "Stew" or "Soup" mode, cooks for 1 hour.

Frozen cauliflower in a slow cooker: a recipe for cooking step by step

Ingredients for frozen cauliflower:

• 1 pack of cauliflower;
• 2 tablespoons of vegetable oil;
• salt to taste.

Cooking frozen cauliflower in a slow cooker:

This dish is very easy to prepare. Pour vegetable oil into a bowl. Place the cauliflower in a slow cooker. You can put more. Defrosting is optional. Salt. Close the cover. Turn on the "Extinguishing" mode. A beep will sound when the cauliflower in the slow cooker is ready. Bon Appetit!.

Cauliflower in a slow cooker for a couple recipe video cooking

• Preparation time: 30 minutes
• Cooking time: 1 hour
• Servings: 4
• Complexity: easy

Preparation

Rinse the cabbage thoroughly and divide into small inflorescences. To get rid of harmful creatures that often live in cabbage inflorescences, put the blank in salted water for 20 minutes.
Rinse the buds again and place in a steaming container. Salt and pepper to taste, use additional spices.
Water is sent to the deep bowl of the multicooker.
According to the instructions of the existing model of modern household appliances, the "Steam" mode and the cooking time are selected - often it is enough to steam the cabbage for only 20 minutes. Some models require even 1 hour.

Cauliflower is a healthy vegetable, but unloved by the majority, because in its raw form this type of cabbage is practically not applicable for consumption, and in boiled form it turns out a tasteless dish. But the hostesses are so adventurous, and the possibilities of technological progress are so successful, that cauliflower can now be cooked in a slow cooker - it's quick and tasty. Don't believe me? The following are simple recipes with a photo of cooking a wonderful and healthy vegetable.

The easiest way to cook a vegetable is steamed cauliflower in a slow cooker. Steamed vegetables retain their beneficial properties more due to the preservation of the constituent components, vitamins and microelements. To prepare a healthy and tasty dish, you need to collect the following products and components:

• a head of cauliflower;
• salt;
• spices;
• water - for a head of cabbage of about 500 g, you will need at least 2 cups from the multicooker.

The cooking sequence is as follows:

Take out the cabbage at the end of the time, put it on a plate, pour over with sour cream or creamy sauce. Cheese lovers can simply grate it and sprinkle it on the dish while it is hot. Use chopped herbs for flavor and beauty.

Fried in a slow cooker

Cauliflower can be fried in a slow cooker - yes, it is not only tasty, but also healthy, because here you can get a golden brown crust using only butter. For frying, you will need the following products:

• head of cabbage;
• breadcrumbs;
• butter;
• salt and spices to taste.

Cooking cabbage occurs in the following sequence:

1. Prepare and disinfect cabbage using the above method.
2. Boil the inflorescences in salted water on a gas or electric stove. Boil cabbage until half cooked - no more than 5 minutes after boiling water.
3. As soon as the vegetable is cooked, it is thrown back in a colander and left to dry the inflorescences.
4. While the vegetable is drying in a slow cooker, a small piece of butter is melted in a large bowl.
5. Dried cabbage is rolled in breadcrumbs and sent for frying in a multicooker container. Additionally, you can salt, pepper the dish, use spices and other additives - it all depends on the family's taste preferences.
6. The approximate cooking time is 20 minutes (10 minutes are fried under a closed lid, then everything is mixed and left until tender under an open lid).

Even children will love the finished dish, as bread crumbs give the roasted vegetable its characteristic crispy crust - kids are delighted with its crunch on their teeth. It is not necessary to additionally decorate the dish laid out on the plate. It is recommended to use this cabbage as a side dish or as a main dish.

Quick casserole

If you are late at the TV watching your favorite series, and your husband and children are already on the way, you can cheat a little and whip up a cauliflower casserole. There is no need to use fresh head of cabbage, which is problematic to find in winter - it is enough to purchase a package of frozen vegetables. It is not required to defrost it or carry out additional manipulations with the vegetable, it is enough just to take into account the amount of water formed in the future. To prepare the casserole, you will need the following products:

• a package of cabbage or fresh head of cabbage weighing 500 grams;
• medium-sized carrots;
• medium onion;
• a glass of milk;
• 3 tablespoons sour cream;
• egg;
• a piece of hard cheese - no more than 100 g.

A quick casserole requires the following:

1. Peel and chop the carrots into thin rings. Do the same with the onion. If you have a negative attitude towards large chunks of cooked onions, then chop them up in smaller chunks.
2. Place cauliflower in a bowl of multicooker, on top of cooked carrots and onions. Season everything with salt and pepper.
3. Prepare casserole sauce - mix a glass of milk with a raw egg and sour cream. You can also add spices and other additives to the filling (most gourmets would like to sweeten the filling with cinnamon and even honey).
4. The prepared filling is carefully poured into a bowl over the vegetables.
5. A pre-grated cheese is poured on top of the workpiece in an even layer.
6. Depending on the model of the multicooker, the time and the cooking program are selected - on average, the presented amount of the dish will be cooked no more than 35 minutes, the program is selected "Baking".

At the end of the time, carefully remove the casserole from the container - for safety reasons, you can pre-grease the container with olive oil. Sprinkle with chopped herbs before serving.

Baked with cheese

Cauliflower in a slow cooker baked under a cheese crust will appeal to even the most fastidious family members. To prepare this version of the dish, you should cook cabbage, a piece of butter and hard cheese. The sequence of actions is presented:

1. Prepare the cauliflower as described above. To make the vegetable soft, and the cheese turns out in the form of an appetizing crust, disassemble the cabbage into smaller inflorescences.
2. Throw a small piece of butter into the multicooker, melt it on the "Baking" mode, put the prepared inflorescences and fry them, without changing the mode, for 30 minutes. Season with salt and pepper before covering with a layer of cheese.
3. After the time has elapsed, gently and evenly distribute the pre-grated cheese over the fried cabbage. Close the lid of the multicooker and leave to brown for another half hour.

Cooked baked cabbage should be served with chopped herbs, a little sour cream or whipped cream. The appetizer is perfect for a table with alcohol, if you add a few cloves of garlic and other spicy, hot spices to the spices used.

Omelette

People who prefer more food can make an omelet with cauliflower in a slow cooker. The convenience of such a dish is that you can make a preparation in just 10 minutes - then it becomes possible to do personal business or just take a break from cooking. The omelet is suitable both for breakfast and for a full dinner, and the use of spices and vegetables will add individuality to a simple, at first glance, dish and eliminate mediocrity.

For work, you should prepare products:

• a head of cauliflower;
• a glass of milk;
• 3-4 eggs;
• herbs, spices, salt;
• a small piece of butter.

Cooking takes place in the following sequence:

1. Cabbage is harvested in the usual way - kept in salted water, broken into smaller inflorescences.
2. A vegetable preparation is laid out in a multicooker and no more than 3 liters of water are poured. Put on the "Cooking" mode for 10 minutes - this way the cabbage will be only half cooked. After the time has elapsed, the water is drained.
3. While the cabbage is boiling, you can make a blank from eggs and milk - break eggs into a bowl, pour milk into it, add herbs and spices. Mix everything thoroughly until smooth.
4. A multicooker cup is greased with butter, cabbage is laid out, the egg-milk mixture is poured.
5. Set the "Baking" mode and set the time for at least 20 minutes - depending on the power of the household appliances, it may take all 40 minutes of cooking the omelet.

If herbs were added to the mixture, do not sprinkle the dish again - unless you are a lover of herbs in ready-made dishes. It is recommended to serve the omelet, pre-cut into pieces, with a small amount of grated cheese - you can immediately sprinkle it on the cooked omelet while still hot, or simply put it next to it on a plate so that the family members use the additive to taste.

Baked with potatoes

The familiar dish "potatoes with meat" can be somewhat adapted and offer a very interesting option - potatoes with cauliflower in a slow cooker. To implement the plan, you will need the following products:

• a package of frozen cauliflower;
• about 5-6 potatoes;
• 1 onion;
• 1 carrot;
• salt and spices;
• vegetable oil.

Prepare the dish in the sequence:

Serve the finished dish sprinkled with chopped herbs. Chopped green onions, dill and parsley will be perfect here. For a special delicacy, you can use celery, asparagus and other salads.

Cauliflower in a slow cooker is not only fast, but also tasty, and most importantly, unusual. If you're tired of everyday side dishes and first courses, experiment with a vegetable and treat your family with a new option.

Is there a new crop of cauliflower on the market? Of course, this deed should be noted! Prepare a wonderful dietary dish - stewed cauliflower in a slow cooker. This dish is not only dietary, but also lean, vegetarian, call it what you want, but the main thing is that it is very tasty and healthy.

The advantages of cooking cauliflower in a multicooker are that it is perfectly stewed under a tightly closed lid and retains all the valuable substances. My homemade ones are not big fans of cauliflower, but they eat the cooked according to this recipe with pleasure.

And now, in detail, how to stew cauliflower in a slow cooker. To cook cauliflower quickly and tasty in a slow cooker, you do not need anything unusual, any housewife will have all the necessary ingredients.

Products for the recipe stewed cauliflower in a slow cooker
Cauliflower	1 head (about 800 grams)
Onion	1 medium head (100 grams)
Carrot	1 small (100 grams)
Garlic	2 large cloves
Vegetable oil	2 tablespoons
Salt	to taste (about 1 teaspoon)
Ground black pepper	taste
Cumin or savory (optional)	pinch

How to stew cauliflower in a slow cooker

The cauliflower needs to be disassembled into inflorescences. The pieces should not be too large, but not too small, so that you don't have to open your mouth too wide :). I got 600 grams of inflorescences. We wash the inflorescences with cold water, put them in a colander, allowing the water to drain.

Chop a couple of cloves of garlic finely, the onion - in half rings, rub the carrots on a coarse grater.

We start the Frying or Baking mode for 15 minutes. Pour two tablespoons of vegetable oil into the multicooker bowl (I have olive oil), let it warm up and pass the vegetables, stirring occasionally, until the onion becomes translucent. Sauteing vegetables will better reveal their aroma and the finished cabbage will be more fragrant.

Now is the time to turn off the mode, remember about the cauliflower and send it to the rest of the vegetables in the multicooker bowl. Stir the contents of the bowl. The cabbage will immediately acquire a golden hue, thanks to the oil in which the carrots were fried.

Add salt (I put a teaspoon, and then salted a little more at the end, it is better not to overdo it right away with salt, since it is never too late to add it), ground black pepper. If you like, then throw in a third of a teaspoon of cumin or savory. You also need to add 3/4 cup hot water.

It remains only to close the lid of the multicooker and switch it to the Quenching mode for 15-20 minutes. How much to stew cauliflower in a slow cooker depends on the power of the device, but usually 20 minutes is enough. You can mix it once for about 10 minutes, or you can leave it alone so as not to damage the inflorescences. Turn off the finished cabbage, sprinkle with chopped parsley and let it cool completely.

Many hostesses know about the benefits of cauliflower, but few people know that a lot of interesting dishes can be prepared from this vegetable. Putting out cauliflower in a slow cooker is the easiest way to prepare a wonderful treat, which is perfect both as a light vegetable side dish and as a full-fledged independent dish.

If you are using fresh cauliflower, you will need to remove the leaves and soak the cabbage in salted water. So it will be possible to remove all unwanted abodes of this vegetable - flies and caterpillars, which are partly hidden inside. After that, the head of cabbage must be rinsed in running water and disassembled into inflorescences.

To make the cabbage cook faster, you can steam it separately. To do this, put the prepared inflorescences in a bowl for a double boiler, pour a glass of hot water into the main bowl and turn on the multicooker to the mode - Steam cooking.

If you are using frozen cabbage, you can skip the first two steps, and immediately put the cabbage in a bowl with holes and boil for a few minutes.

Fresh zucchini should be washed, tails cut off and cut into medium-sized cubes. If the zucchini is young - with a delicate skin and small seeds, the skin can be left on.

Pour some vegetable oil into the bottom of the multicooker bowl and fry the cauliflower until light golden brown.

Chop the onions as small as possible, grate the carrots or cut into rings.

Wash the bell peppers, remove the stalk with seeds and cut into cubes or thin strips.

Put all prepared vegetables to the cabbage, mix and fry for a few minutes.

Add a glass of water to the vegetables and turn on the Stew mode. Simmer the cauliflower in a slow cooker for about 15 minutes.

Peel the garlic and grate it or chop it as finely as possible with a sharp knife. Wash the tomatoes, remove the stalk and cut into 6-8 pieces.

Add salt and spices to the cabbage, mix and add the tomatoes.

If there are no fresh tomatoes, you can take tomato paste and dilute it with a little water. You can also use frozen convenience foods like shredded frozen tomatoes or juice.

Simmer the vegetables for another five minutes and you can turn off the multicooker.

Stewed cauliflower in a slow cooker can be served immediately as soon as it is cooked, or it can be cooled and served as a snack.

Cooking cauliflower in a slow cooker takes a total of 30-40 minutes.

Thanks to the "delay start" function, you can prepare all vegetables in advance, put them in the bowl, and the multicooker will turn on by itself and prepare the dish at the time you planned.

You can choose the set of vegetables for this treat yourself by adding your favorite ingredients. If you have not yet decided to buy this wonderful appliance for your kitchen, watch the video of cauliflower in a multicooker and you will understand that it is simply irreplaceable for a modern housewife.

Cauliflower is a delicious and mouth-watering treat that can be served almost as you like. Steamed vegetables can even be chopped in a blender to make wonderful caviar. Before serving, you can add some fresh herbs and put a spoonful of sour cream. Bon Appetit!