Cauliflower is a storehouse of microelements and vitamins. It is hard to imagine diet food without including this product in the menu. At the same time, cauliflower baked in a slow cooker is very useful and tasty. This allows you to avoid frying and at the same time make the taste of ready-made dishes quite pronounced and savory. Moreover, the cabbage prepared in this way is nourishing and not too high in calories.
Cooking Features
For baking in a slow cooker, fresh cauliflower is best suited, but it can also be used frozen - this will not affect the final result. But the lack of knowledge of some secrets can lead to the fact that the finished dish will not be as tasty as the hostess would like.
- When choosing cabbage, pay attention to the condition of the leaves. If they look too sluggish, then the vegetable has been on the counter for too long. Do not expect that it will turn out a delicious dish.
- The color of the inflorescences also matters. They can be white or milky - it depends on the variety. But the presence of dark spots suggests that the cabbage began to rot. This process is developing very quickly, so that intact inflorescences can hardly be saved.
- Before baking the cauliflower in a slow cooker, it should be washed and disassembled into florets. In addition, it is recommended to lower the inflorescences in salt water for at least 20 minutes. Thanks to this simple action, insects will float to the surface, which will only be removed.
- In addition to cold processing before baking, cabbage does not interfere with thermal processing. In other words, it must either be steamed or boiled in boiling water until half cooked. Frozen cabbage does not need to be defrosted before. Blanching or steaming takes 10 minutes.
Cauliflower can be baked in a slow cooker according to different recipes, each of which is good in its own way. That recipe largely determines the technology of cooking in a particular case.
Cauliflower baked with cheese sauce
Composition:
- cauliflower (fresh or frozen) - 1, 0-1, 2 kg;
- cheese - 0, 2 kg;
- milk - 0, 5 l;
- flour - 30 g;
- butter - 40 g;
- mustard powder - 10 g;
- nutmeg - 2-3 g;
- salt - to taste.
Method of preparation:
- Wash the cauliflower, remove the leaves, disassemble the cabbage into inflorescences and let them dry off, laying them on a towel.
- Pour some water into the bowl of the slow cooker, put the cabbage in a container designed for steaming. Turn on the appropriate mode for 10 minutes, then again put the cabbage on a towel so that it drains excess liquid.
- Put oil in the main bowl of the multicooker. Turn on the “Frying” program for 10 minutes. If there is no such program in your unit, then select the “Baking” program.
- After the butter has melted, proceed to the preparation of the cheese sauce, without changing the program. Cook it with the lid open. If 10 minutes is not enough, then turn on the appropriate program for the same period of time. Start making the sauce by adding flour to the oil, which must be mixed quickly with a whisk.
- Add mustard powder and nutmeg, stir vigorously.
- Slowly pour in the milk, without ceasing to mix everything up.
- Finely grate the cheese, set aside half of it, put the rest of the cheese in small portions into the milk, each time stirring the sauce until the cheese is completely dissolved. Salt and stir again. If desired, add a little black pepper.
- Turn off the multicooker. Pour the sauce into a separate bowl, wash and dry the bowl.
- Put the cabbage in the bowl, fill it with cheese sauce. Sprinkle with the remaining cheese.
- Lower the multicooker lid and start it in “Baking” mode for half an hour.
Cauliflower for this recipe turns out delicate and fragrant, while it looks very appetizing.
Cauliflower baked with cheese and egg
Composition:
- cauliflower - 0, 8-1, 0 kg;
- butter - 80 g;
- chicken egg - 4 pcs .;
- cheese - 0, 2 kg;
- dill - 50 g;
- salt, spices - to taste.
Method of preparation:
- Prepare the cabbage for roasting by washing it, divided into florets, dried.
- Boil the cabbage for 10 minutes steamed or in hot water. This can be done in a separate pan or in a slow cooker by selecting the appropriate program.
- Put oil in a clean and dry bowl of the multicooker. Activate the Baking program by setting the timer to 40 minutes. Do not close the lid yet.
- When the butter is completely melted, put cabbage blossoms in it. Fry for 10 minutes with the lid open.
- Beat eggs, salt them, add favorite seasonings. Fill the eggs with cabbage.
- Wash and dry the dill, finely chop it with a knife, sprinkle the dish with it.
- Rub the cheese, sprinkle the dish on top of it.
- Lower the lid and wait for the program to finish.
Dill will give the dish a fresh summer flavor, and melted cheese will savor and appetizing the look.
Cauliflower baked with onions and carrots
Composition:
- cauliflower - 0, 4-0, 5 kg;
- carrots - 100 g;
- bulb onion - 100 g;
- cheese - 100 g;
- milk - 0, 25 l;
- chicken egg - 1 pc .;
- sour cream - 50 ml;
- vegetable oil - 20 ml;
- salt, spices - to taste.
Method of preparation:
- Boil inflorescences of cauliflower in boiling water or steamed for 10 minutes, dry.
- Peel the onions and carrots. Coarsely carrot, onion cut into thin half rings.
- Rub the cheese.
- Beat the egg together with milk and sour cream, season and salt this mixture.
- Lubricate the multicooker bowl with the oil.
- Place cabbage at the bottom of the multicooker, place carrots on top, then onions.
- Pour all the milk-egg mixture, sprinkle with cheese.
- Bake in baking mode for 30 minutes.
In essence, this dish is a cauliflower casserole. It well satisfies hunger, leaving no heaviness in the stomach.
Cauliflower baked in a slow cooker is a unique dish, proving that the healthy can be very tasty.
