The slow cooker is an indispensable assistant in the kitchen. In it you can cook the same dishes that are in the pan, pan and in the oven, but with less hassle. When preparing dishes using the unit, you do not have to worry that they will burn. This allows you to do other things. Often, the multicooker is remembered when it is necessary to prepare products that require long-term heat treatment. But to put out seasonal vegetables in it, which themselves cook quickly, would also be a good idea. They will languish in their own juice, which is why they will be more tender, tasty and fragrant. Cauliflower stewed in a slow cooker will almost certainly be enjoyed by you and your household.
Cooking Features
In order for a dish of cauliflower in a slow cooker to turn out tasty and get an appetizing look, you need to know a few things.
- In the cauliflower bugs sometimes come across. Before you wash and cook this vegetable, you need to immerse it in salted water for 15-20 minutes. You will drain the water along with the insects that have emerged on the surface, after which the cabbage will remain divided into inflorescences, washed, cleaned darkened areas.
- In order for the stewed cauliflower to be soft and tender, it must first be boiled until half cooked in salted water or milk.
- Cabbage blossoms will better retain their shape if they are fried before stewing. It will also have a positive effect on the taste of the finished dish. The disadvantage is that roasting products makes the food less dietary.
- Fry products in a multicooker in the “Frying” or “Baking” modes, stew using the “Quenching” or “Multi-cook” programs. If vegetables should be boiled beforehand, it can be steamed by using the appropriate function.
Cauliflower is most often extinguished not one, but together with other vegetables. According to different recipes the dish is prepared in different ways. By following the instructions accompanying the selected recipe, you will get the result you expect.
Cauliflower stewed in a slow cooker with carrots
Composition:
- cauliflower - 0, 4 kg;
- carrots - 150 g;
- onions - 100 g;
- tomato paste - 40 ml;
- sour cream - 100 ml;
- ground paprika - 5-10 g;
- sugar - 5-10 g;
- vegetable oil - 40 ml;
- vegetable broth or water (not counting the consumption of steaming) - 0, 2 l;
- salt - to taste.
Method of preparation:
- Wash cabbage, soak in salted water for 15 minutes. Disassemble into inflorescences. Wash them again under running water. Leave in a colander to let the vegetable dry. Large inflorescences cut into 2-4 pieces.
- Spread the cabbage inflorescences on the multicooker grid, pour a multi-cup of water into the bowl. Turn the unit on in steam boiling mode for 10 minutes. Pour the remaining water in the slow cooker, wash the bowl.
- Free the onion from the husk, cut into thin half-rings.
- Scrape carrots, wash and blot with a napkin. Grind grated with large holes.
- Pour oil into the multicooker bowl, put the onion and carrot into it. For 10 minutes, activate the program “Frying”. If this function is not provided, you can use the program “Baking”.
- Add cauliflower.
- Mix sour cream with tomato paste, salt, sugar and paprika. Dilute with broth.
- Fill the vegetables with the prepared mixture.
- Turn on the multicooker for 15 minutes by selecting the “Quenching” program.
The dish can be served both hot and cold. You can cook it not only from fresh cauliflower, but also from frozen. Thawing it before cooking is optional.
Cauliflower stewed with potatoes in a slow cooker
Composition:
- cauliflower - 0.5 kg;
- potatoes - 0.5 kg;
- onions - 150 g;
- vegetable oil - 20 ml;
- carrots - 150 g;
- garlic - 2 cloves;
- sour cream - 0, 2 l;
- water or broth - 100 ml;
- salt, pepper - to taste.
Method of preparation:
- Prepare the vegetables by washing and drying.
- Divide the cabbage into inflorescences.
- Peel potatoes, cut into slices.
- Rub carrots.
- Onion, peeled, cut into small pieces.
- In a small amount of butter, fry the onion for 5 minutes, activating the program “Frying” or “Baking”.
- Add carrots, cook another 5 minutes in the same program.
- Add potatoes and cabbage.
- Skip garlic through a press, mix with sour cream. Salt, pepper, dilute with water or broth.
- Fill the vegetables with sour cream sauce.
- Turn on the Quenching program, cook the vegetables for 40 minutes.
Cauliflower stewed with potatoes can be served as a separate dish or as a side dish. Food on this recipe is hearty.
Cauliflower stewed with tomatoes and pepper
Composition:
- cauliflower - 0.5 kg;
- tomatoes - 0.5 kg;
- Bulgarian pepper - 0, 5 kg;
- onions - 100 g;
- carrots - 100 g;
- butter - 50 g;
- flour - how much will leave;
- salt, fresh greens - to taste.
Method of preparation:
- Wash tomatoes, boil water, peel off skins. Rub the tomato pulp through a sieve or mash it with a blender.
- Pepper seed remover, cut into quarters rings.
- Peel and rub the carrots.
- Onion, peeled, cut into small cubes.
- Disperse the cauliflower into florets. Cut into large florets into several pieces.
- Put butter in the multicooker bowl, activate the “Frying” or “Baking” program.
- After 2 minutes, tan the cabbage in flour, place it in the bowl of the unit. Brow for 7-8 minutes, temporarily remove.
- Put onions with carrots in the crock-pot, fry them for 5 minutes.
- Return the cabbage to the multicooker container, add the pepper. Salt and pepper, cover with tomato puree.
- Cook in “Quenching” mode for half an hour.
The cauliflower stew of this recipe is juicy and appetizing.
Cauliflower stewed in a slow cooker is tender and juicy. Inflorescences retain their shape well, look appetizing. It is a good idea to supplement the main ingredient with other vegetables.
