How to cook frozen cauliflower in a slow cooker. Cauliflower baked in a slow cooker

A multicooker is an indispensable housewife's assistant in the kitchen. You can cook the same dishes in it as in a pot, pan and oven, but with less hassle. When preparing food using this unit, you don’t have to worry that it will burn. This allows you to do other things. People often think of a multicooker when they need to cook foods that require long-term heat treatment. But stewing seasonal vegetables in it, which themselves cook quickly, would also be a good idea. They will simmer in their own juice, which will make them more tender, tasty and aromatic. Cauliflower stewed in a slow cooker will almost certainly please you and your household.

Cooking features

To make a cauliflower dish in a slow cooker tasty and look appetizing, you need to know a few things.

• Sometimes there are bugs in cauliflower. Before washing and cooking this vegetable, it should be immersed in salted water for 15-20 minutes. You will drain the water along with the insects that have floated to the surface, after which the cabbage will remain divided into inflorescences, washed, and cleaned up the darkened areas.
• To make stewed cauliflower soft and tender, you must first boil it until half cooked in salted water or milk.
• Cabbage inflorescences will retain their shape better if they are fried before stewing. This will also have a positive effect on the taste of the finished dish. There is only one drawback - frying foods makes eating them less dietary.
• Fry foods in a multicooker in the “Frying” or “Baking” modes, stew them using the “Stewing” or “Multicook” programs. If the vegetables must first be boiled, this can be done by steaming using the appropriate function.

Cauliflower is most often stewed not alone, 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

• 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 cost of steaming) - 0.2 l;
• salt - to taste.

Cooking method:

• Wash the cabbage and soak in salted water for 15 minutes. Disassemble into inflorescences. Wash them again under running water. Leave in a colander to dry the vegetable. Cut large inflorescences into 2-4 parts.
• Place the cabbage inflorescences on the multicooker rack and pour a multi-cup of water into the bowl. Turn on the unit in steaming mode for 10 minutes. Pour out the remaining water in the multicooker and wash the bowl.
• Remove the peel from the onion and cut into thin half rings.
• Scrub the carrots, wash them, and pat dry with a napkin. Grind on a grater with large holes.
• Pour oil into the multicooker bowl, add onions and carrots. Activate the “Roasting” program for 10 minutes. If such a function is not provided, you can use the “Baking” program.
• Add cauliflower.
• Mix sour cream with tomato paste, salt, sugar and paprika. Dilute with broth.
• Pour the prepared mixture over the vegetables.
• Turn on the multicooker for 15 minutes, selecting the “Stew” program.

Recipe for the occasion::

The dish can be served both hot and cold. You can prepare it not only from fresh cauliflower, but also from frozen. There is no need to defrost it before cooking.

Cauliflower stewed with potatoes in a slow cooker

• 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.

Cooking method:

• Prepare the vegetables by washing and drying.
• Divide the cabbage into florets.
• Peel the potatoes, cut into slices.
• Grate the carrots.
• Peel the onion and chop it into small pieces.
• Fry the onion in a small amount of oil for 5 minutes, activating the “Frying” or “Baking” program.
• Add carrots and cook in the same program for another 5 minutes.
• Add potatoes and cabbage.
• Pass the garlic through a press and mix with sour cream. Add salt, pepper, dilute with water or broth.
• Pour sour cream sauce over vegetables.
• Turn on the “Stew” program and cook the vegetables for 40 minutes.

Cauliflower stewed with potatoes can be served as a separate dish or as a side dish. This recipe turns out to be satisfying.

Cauliflower stewed with tomatoes and peppers

• cauliflower – 0.5 kg;
• tomatoes – 0.5 kg;
• bell pepper – 0.5 kg;
• onion – 100 g;
• carrots – 100 g;
• butter – 50 g;
• flour - how much will be needed;
• salt, fresh herbs - to taste.

Cooking method:

• Wash the tomatoes, pour boiling water over them, and peel off the skins. Rub the tomato pulp through a sieve or puree it using a blender.
• Peel the pepper from seeds and cut into quarters of rings.
• Peel and grate the carrots.
• Peel the onion and cut into small cubes.
• Separate the cauliflower into florets. Cut large inflorescences into several pieces.
• Place oil in the multicooker bowl and activate the “Frying” or “Baking” program.
• After 2 minutes, bread the cabbage in flour and place in the bowl of the unit. Brown for 7-8 minutes, remove temporarily.
• Place the onions and carrots in the multicooker bowl and fry them for 5 minutes.
• Return the cabbage to the multicooker container and add the pepper. Season with salt and pepper, pour in tomato puree.
• Cook in the “Stew” mode for half an hour.

Cauliflower stew according to this recipe turns out juicy and appetizing.

Cauliflower stewed in a slow cooker turns out tender and juicy. The inflorescences retain their shape well and look appetizing. It's a good idea to supplement the main ingredient with other vegetables.

Now there are many fans of dishes with cauliflower, because it contains a large amount of useful substances. If you cook cauliflower in a slow cooker, you can preserve as much as possible the vitamins, microelements and minerals contained in this vegetable.

Composition and properties

Cauliflower or Syrian cabbage is very popular among connoisseurs of tasty and healthy food. Due to the presence of a large amount of vitamins, eating healthy dishes from Syrian cabbage will have a beneficial effect on your general condition, help you improve your tone and feel more energetic. In its homeland in Syria, this vegetable has been consumed for a very long time. Cauliflower was brought to us only at the end of the 17th century. At that time, its seeds were very expensive, and only noble and rich people could try dishes made from Syrian cabbage.

For a long time, agronomists tried to cultivate this vegetable, but it was not possible until a variety was developed that could withstand low temperatures. Currently, cauliflower or Syrian cabbage can be found quite often on the table of residents, especially in late summer and early autumn, when it ripens.

It is considered not only a tasty product, but its consumption can reduce the risk of cancer. Dishes prepared from cauliflower are recommended for use by people with heart and vascular diseases, diseases of the stomach, liver, and biliary tract. This vegetable is often used in various diets.

Considering that the calorie content of the product, which is steamed in a slow cooker, is only 30 kcal, it should be included in your diet for anyone who wants to lose excess weight.

Syrian cabbage has a very valuable substance that reduces the risk of prostate cancer; it is often called a man's vegetable. Eating cauliflower will be of great benefit to women; with its regular consumption, the risk of breast cancer is sharply reduced.

Cauliflower is eaten raw, boiled, baked, or steamed. In addition, many different dishes are prepared from it: casseroles, puddings, soups. Cutlets or vegetable stew, the main component of which is this vegetable, turn out to be very piquant and juicy.

If you cook food in a slow cooker, you can get low-calorie and healthy dishes.

Preparing the vegetable

When purchasing cauliflower, you should carefully inspect the head. You should not choose cabbage if it is loose or covered with dark spots. You should give preference to dense, medium-sized heads that have a uniform structure; the color of the cabbage should be soft cream, although purple, yellow or green cauliflower can now be found on sale.

Vegetables should be stored in the refrigerator after purchase, but not for very long, as the cabbage becomes limp and dark spots may appear on it. It is better to cook vegetables immediately after purchase. You can buy cauliflower in a store or grow it in your garden. If you managed to grow a large harvest of vegetables, you can put some of them in the freezer to freeze.

When frozen, vegetables will retain their properties for a long time. Frozen cabbage inflorescences can be removed from the freezer at any time to prepare a vitamin dish in a slow cooker.

Vegetables become especially necessary in winter, when the body receives fewer vitamins. A dish made from fresh or frozen vegetables can be given even to very young children. Children don't always like boiled vegetables, so it's better to make a casserole or mash cauliflower.

To cook vegetables in a slow cooker, you need to prepare them in advance. Green cabbage leaves are removed and the head of cabbage is washed under running water. The head of cabbage should be divided into inflorescences. If the inflorescences are too large, they are cut into several parts. But you don’t need to chop them too finely so that they don’t turn into mush during the cooking process.

It is better to lay out the inflorescences in one layer; if you put them in several layers, they may cook unevenly.

When freezing cauliflower, you need to take a shallow container and place the inflorescences in one. It is better to think in advance how much product you need to use to prepare one dish, and freeze the vegetables in portions.

Recipes

There are many interesting recipes for preparing this wonderful vegetable in a slow cooker. Cauliflower contains substances necessary for the human body, vitamins, fiber, and vegetable protein. This product is often included in diets.

Dishes based on cauliflower should be included in the diet of people who have digestive problems or other diseases. Not many people know, but nutritionists recommend eating cauliflower raw, although not everyone likes its specific taste. If you don’t like vegetables raw, you can boil them, stew them, bake them, or fry them in batter.

It’s worth talking separately about how to quickly and tasty cook vegetables. Cooked florets are often prepared as a main dish, or used as a side dish for other dishes. If you cook cauliflower in a slow cooker, you can preserve the beneficial properties of the product as much as possible.

Stewed

Cooking vegetables in a multi-oven is a simple process. You just need to prepare the necessary ingredients, put them in a bowl and begin the stewing process. To get a tasty and healthy dish, you need to prepare the necessary ingredients and describe the culinary process step by step. To prepare stewed cauliflower you need:

• head of cabbage;
• 2–3 onions;
• 2 small carrots;
• clove of garlic;
• vegetable oil;
• salt and spices to taste.

How to cook stewed cauliflower

The cabbage head is inspected, washed and divided into inflorescences. Vegetables are grated. Pour a small amount of vegetable oil into the multi-oven bowl, add vegetables, turn on the “Frying” mode and leave to sauté, stirring regularly. As soon as the onion turns golden, add cabbage inflorescences to the container. After stirring the stewed vegetables, add salt and spices. Then add 100 ml of water, close the multicooker with a lid and simmer for another 10–20 minutes.

After 10 minutes, mix the vegetables carefully and test the readiness of the dish. Cooking time for stewed vegetables is 20–25 minutes. After turning off the device, sprinkle the stewed vegetables on top with parsley, dill, and green onions. Vegetables are served both hot and cold.

For a couple

This method is more suitable for those who lead a healthy lifestyle. Steamed dishes are useful for those who want to lose weight, since the calorie content of the finished product is very low and amounts to 30 kcal per 100 grams. Steamed dishes can be considered dietary, since they do not use oil or other high-calorie foods. To steam cabbage, you need:

• pour water into the bowl, preferably a little less than half;
• washed inflorescences are placed in one layer on a special tray;
• turn on the “Steam” cooking mode;
• Keep the multicooker lid closed.

The steamed dish is cooked for 15–20 minutes. Its readiness is determined by piercing the inflorescences with a sharp knife. The knife should pierce the cabbage without effort. You should not cook vegetables for a long time, otherwise they will taste watery. The time while the cauliflower cooks can be used to prepare a side dish or sauce.

Casserole

To prepare the casserole, you need to prepare:

• cauliflower (one medium-sized head);
• carrot;
• onion;
• 120–150 g cheese;
• spices, seasoning for vegetables;
• 50 g each of sour cream and mayonnaise.

Pour 1 tbsp into the bowl. l. oils and lubricate the surface with it. A head of cabbage is disassembled into inflorescences. If the inflorescences are large, it is better to cut them into several parts. Grate the carrots, cut the onions into rings or cubes. Vegetables are placed in a bowl in layers, spices are added, and poured with sauce, for which sour cream is mixed with mayonnaise. The appliance is set to the “Baking” mode for 30–40 minutes. When the time is up, open the multicooker lid and sprinkle the casserole with grated hard cheese.

Breaded

It’s worth trying to cook cabbage in batter; all guests will definitely appreciate this dish, it turns out very tasty and satisfying. Ingredients needed to prepare battered vegetables:

• half a kilogram of fresh cabbage;
• 2 eggs;
• 3–4 tbsp. l. flour;
• 50 g sour cream;
• 30–50 g vegetable oil;
• garlic;
• spices.

For the sauce you need to take:

• 5 tablespoons of sour cream;
• clove of garlic;
• chopped parsley;
• a pinch of salt.

To prepare vegetables in batter, the cauliflower inflorescences should be boiled first. Boil the inflorescences either in a multicooker bowl or in a regular saucepan on the stove. As soon as they are easily pierced, they are taken out and cooled. Boiled vegetables until half cooked can be sprinkled with salt and pepper.

While the inflorescences are cooking, you should prepare the batter. To prepare the batter, beat eggs and sour cream into a container, add salt and flour. The consistency of the mixture will resemble thick pancake batter. You need to stir it until there are no more lumps. After stirring, add greens to the mixture.

During this time, the inflorescences have already cooled down; you can continue preparing the dish in batter. Pour 3-4 tbsp into the bowl. l. oil and set the “Frying” or “Frying” mode. The boiled inflorescences are dipped in the batter until they are completely covered and then carefully lowered into the bowl. Using a wooden or plastic spoon, begin to turn them over so that the cabbage is evenly fried on all sides and has a golden color.

It is better to place the battered vegetables on a paper napkin, this way you can get rid of excess fat.

To add piquancy to the finished dish, you should prepare a special sauce. Sour cream is poured into the prepared dishes, garlic and chopped herbs are added. The sauce is slightly salted. You can put a lot of fresh parsley, dill and cilantro on top. The sauce boat is placed next to the cauliflower cooked in batter. Battered vegetables will be delicious hot or cold.

To prepare cauliflower with a delicious crispy crust, you need to take the florets, mix them with pre-beaten eggs, then add salt and roll them in 3-4 tbsp. spoons of semolina. To get a golden crispy crust, it is better to cook the dish in butter. Cooking time: 15 minutes. When frying cabbage, do not close the lid on the multicooker; stir the vegetables regularly. Prepare the dish in the “Frying” or “Baking” mode.

If you need to prepare a healthy dish in a hurry, we recommend making a tasty and satisfying casserole. For this dish you can use both fresh and frozen vegetables.

Ingredients:

• 400–500 g fresh cabbage;
• carrot;
• 200 ml milk;
• 3 tbsp. l. sour cream;
• 1 egg;
• 50–100 g hard cheese.

This casserole turns out to be very juicy, and the cooking process is very simple and does not require much effort. The process of making a quick casserole is as follows:

• vegetables are cut into small pieces;
• Lay vegetables in a bowl in layers: first cauliflower, then onions and carrots;
• grated cheese is placed on a layer of vegetables;
• prepare the filling for the dish;
• to prepare the filling, mix milk with egg and add sour cream;
• add spices to taste;
• the filling is poured into the bowl on top of the vegetables;
• The device is turned on for 30–35 minutes. in the "Baking" mode.

When the dish is ready, it is removed from the container and sprinkled with herbs. To prevent the vegetable casserole from sticking to the multicooker bowl, it should be pre-greased with vegetable oil.

The casserole is best served when it has cooled slightly. It is cut into portions and served to the table. This dish can be served with ketchup, bread toast or vegetable salad.

Those who prefer an omelette for breakfast should diversify this dish and add a healthy ingredient in the form of fresh or frozen cauliflower.

To prepare a lush omelette with cauliflower you need to take:

• 3 or 4 eggs;
• a glass of milk;
• cauliflower, its quantity may vary depending on the preferences of the cook;
• salt, ground black pepper, spices;
• parsley, dill;
• oil for greasing the bowl.

To prepare an omelet with vegetables, you need:

• Boil vegetables until half cooked;
• grease the bowl with butter;
• put vegetables in a bowl;
• make a preparation from eggs and milk, for this all ingredients are mixed, spices are added;
• vegetables are poured with milk and egg mixture;
• The device is turned on for 20–30 minutes;
• prepare an omelet in the “Baking” mode.

When the omelette is ready, it is better to place it on a large dish and sprinkle with grated cheese. You can place pieces of hard cheese next to it on a plate.

Cauliflower is rightfully considered a storehouse of vitamins, so it is recommended to cook it in any form as often as possible. It is important to know how to choose fresh vegetables and prepare them in such a way as to retain maximum nutrients in the process.

• When choosing cauliflower, you should give preference to medium-sized, heavy heads. It is better not to take loose heads with limp leaves.
• This vegetable can be white, cream-colored or greenish. The color of vegetables does not in any way affect the taste of the finished dish. But it is better not to take inflorescences with dark inclusions; they will still have to be cut off and there will be no benefit from them.

• Before cooking, the cabbage is cut into inflorescences and washed. It is advisable to immerse the inflorescences for 10–20 minutes in a container of salted water; thanks to this technique, you can get rid of insects that may be inside the vegetable.
• Before baking, the inflorescences are boiled in boiling water until half cooked or steamed for 10 minutes. If frozen cabbage is used, do not defrost it before cooking.
• Cauliflower is prepared as a main dish, or used as an additional ingredient for meat, mushroom and vegetable dishes.
• It is better to cook dishes in a multicooker in the “Baking”, “Frying” or “Stewing” mode.

You can prepare very tasty and satisfying dishes that will be appreciated by all family members. Men can be pleased with a dish of pork ribs baked with cauliflower or prepare a hearty vegetable casserole with sausages, brisket and vegetables.

Considering the beneficial properties of the product, nutritionists recommend including cauliflower dishes more often in the daily diet.

For a classic recipe for cooking cauliflower in a slow cooker, watch the following video.

Is there a new crop of cauliflower on the market? Of course, this matter needs to be celebrated! 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 slow cooker are that it will stew perfectly under a tightly closed lid and retain all the valuable substances. My family are not big fans of cauliflower, but they eat it with pleasure when prepared according to this recipe.

And now in detail how to stew cauliflower in a slow cooker. To cook cauliflower quickly and deliciously in a slow cooker, you don’t need anything unusual; any housewife will have all the necessary ingredients.

How to stew cauliflower in a slow cooker

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

Finely chop a couple of cloves of garlic, chop the onion into half rings, and grate the carrots on a coarse grater.

Start the Frying or Baking mode for 15 minutes. Pour two tablespoons of vegetable oil into the multicooker bowl (I use olive oil), let it warm up and sauté the vegetables, stirring until the onion becomes translucent. Sautéing vegetables will allow them to better reveal their flavor and the finished cabbage will be more fragrant.

Now is the time to turn off the mode, remember about the cauliflower and add it to the other vegetables in the multicooker bowl. Mix 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 added a little more salt at the end, it’s better not to overdo it with salt right away, since it’s never too late to add it), ground black pepper. If you like, then add a third of a teaspoon of cumin or savory. You also need to add 3/4 cup of hot water.

All that remains is to close the lid of the multicooker and switch it to the Stewing mode for 15-20 minutes. How long to stew cauliflower in a slow cooker depends on the power of the device, but usually 20 minutes is enough. You can stir once after 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.

• Preparation time: 30 minutes
• Cooking time: 1 hour
• Number of servings: 4
• Complexity: light

Preparation

Wash the cabbage thoroughly and divide into small florets. To get rid of harmful creatures that often live in cabbage inflorescences, place the workpiece in salted water for 20 minutes.
Rinse the inflorescences again and place in a container for steaming. Add salt and pepper to taste, and use additional spices.
Water is placed in a deep bowl of the multicooker.
According to the instructions of the existing model of modern household appliances, select the “Steam” mode and the cooking time - often it is enough to steam the cabbage for just 20 minutes. Some models require 1 hour.

Cauliflower is a healthy vegetable, but unloved by most, because in its raw form this type of cabbage is practically not suitable for consumption, and when boiled it turns out to be a tasteless dish. But housewives are so enterprising, and the possibilities of technological progress have advanced so much 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 photos of preparing a wonderful and healthy vegetable.

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

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

The cooking sequence is as follows:

When the time is up, remove the cabbage, place it on a plate, pour sour cream or cream sauce over it. Cheese lovers can simply grate it and sprinkle it on the dish while it is hot. Use chopped herbs for taste and beauty.

Fried in a slow cooker

Cauliflower can be fried in a slow cooker - yes, it is not only tasty, but also healthy, since 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 method presented above.
2. Boil the inflorescences in salted water on a gas or electric stove. Cook the cabbage until half cooked - no more than 5 minutes after the water boils.
3. As soon as the vegetable is cooked, it is thrown into a colander and the inflorescences are left to dry.
4. While the vegetable is drying in the slow cooker, melt a small piece of butter in a large bowl.
5. Dried cabbage is rolled in breadcrumbs and sent for frying in a multicooker container. Additionally, you can add salt and pepper to the dish, use spices and other additives - it all depends on the family’s taste preferences.
6. Approximate cooking time is 20 minutes (fry for 10 minutes under a closed lid, then mix everything and leave until done under an open lid).

Even children will like the finished dish, since breadcrumbs give the fried vegetable a characteristic crispy crust - kids are delighted with its crunch on their teeth. There is no need to additionally decorate the dish laid out on the plate. This cabbage is recommended to be used as a side dish or as a main dish.

Quick casserole

If you've been lingering in front of 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 a fresh head of cabbage, which is difficult to find in winter - just buy a package of frozen vegetables. There is no need to defrost it or carry out additional manipulations with the vegetable; it is enough to simply take into account the amount of water subsequently formed. To prepare the casserole you will need the following products:

• a package of cabbage or a fresh head of cabbage weighing 500 grams;
• medium sized carrots;
• medium bulb;
• 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 steps:

1. Peel the carrots and chop them into thin rings. Do the same with the onion. If you don't like large pieces of cooked onion, then chop it into smaller pieces.
2. Place the cauliflower in the multicooker bowl, and the cooked carrots and onions on top. Salt and pepper everything.
3. Prepare the filling for the casserole - 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 are not averse to sweetening the filling with cinnamon and even honey).
4. The prepared filling is carefully poured into a bowl onto the vegetables.
5. 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 cooking program are selected - on average, the presented amount of food will be cooked in no more than 35 minutes; the program is selected “Baking”.

At the end of the time, carefully remove the casserole from the container - to be on the safe side, you can first grease the container with olive oil. Before serving, sprinkle with chopped herbs.

Baked with cheese

Cauliflower in a slow cooker, baked under a cheese crust, will please even the most picky family members. To prepare this version of the dish, you should prepare 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 to form 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, add 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 passed, carefully 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 small amount of 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, pungent spices to the spices used.

Omelette

People who prefer heartier dishes can cook an omelette with cauliflower in a slow cooker. The convenience of such a dish is that it can be prepared in just 10 minutes - then you have the opportunity to do personal business or just take a break from cooking. An omelet is suitable for both breakfast and a full dinner, and the use of spices and vegetables will add personality to a seemingly simple dish and eliminate mediocrity.

For work you should prepare the following products:

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

Cooking occurs in the following sequence:

1. Cabbage is prepared in the usual way - kept in salted water, broken into smaller inflorescences.
2. Place the vegetable stock into the multicooker and add no more than 3 liters of water. Set to “Cook” mode for 10 minutes – this way the cabbage will only be half ready. After time has passed, the water is drained.
3. While the cabbage is cooking, you can make a preparation from eggs and milk - break the eggs into a bowl, pour the milk into it, add herbs and spices. Mix everything thoroughly until smooth.
4. Grease the multicooker cup with butter, lay out the cabbage, and pour in the egg-milk mixture.
5. Set the “Baking” mode and set the time to at least 20 minutes - depending on the power of the household appliance, it may take all 40 minutes to prepare the omelette.

If greens have been added to the mixture, you should not sprinkle the dish again - unless you are a fan of greens in prepared dishes. It is recommended to serve the omelette pre-cut into pieces with a small amount of grated cheese - you can immediately sprinkle it on the finished omelette while still hot, or simply place it next to it on a plate so that family members can use the additive to their taste.

Baked with potatoes

The familiar dish “potatoes with meat” can be slightly adapted and a very interesting option can be offered – potatoes with cauliflower in a slow cooker. To implement this plan, you will need the following products:

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

Prepare the dish in the following order:

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

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

Cauliflower is a dietary and very healthy product, containing only 30 kilocalories per hundred grams. It doesn’t take much effort or time to prepare such a vegetable for lunch. In this article we will tell you in detail about how quick and tasty it is in a slow cooker.

Making cauliflower fried in batter

This recipe will allow you to quickly and easily make a delicious appetizer that can be safely presented to a festive or simple dinner table. For this we will need:

• small country eggs - 2 pcs.;
• semolina - 4 large spoons;
• coarse salt - a full dessert spoon;
• settled tap water - 1.5 l;
• cauliflower - about 700 g;
• deodorized sunflower oil - about 40 ml.

Vegetable processing

Before cooking cauliflower in a slow cooker, rinse it thoroughly, first dividing it into smaller florets. In this case, you need to carefully ensure that there are no putrefactive elements or worms left between the stems of the vegetable.

Cooking the product

Cooking cauliflower in a slow cooker does not take much time. And before you fry such a snack in batter, it should be boiled. To do this, you need to pour regular tap water into the bowl of the device and season it with salt. After bringing the liquid to a boil in frying mode, put all previously processed vegetable inflorescences into the multicooker. It is recommended to cook the product in the stewing program for half an hour.

Once the cauliflower is soft, remove it from the bowl and drain completely in a colander.

Making the batter

To cook cauliflower in a slow cooker, you should thoroughly beat small country eggs and then add salt or any other spices to them. By the way, some housewives add a little wheat flour to this mass. We won’t do this, since we plan to additionally bread the vegetable in semolina.

Roasting process

How to cook cauliflower in a slow cooker using batter? For this inflorescence of a boiled vegetable, you need to dip it in a beaten egg with spices, and then roll it in semolina. Next, you need to pour the deodorized oil into the bowl of the device and heat it thoroughly in the baking mode. After this, the cabbage in batter must be placed in a slow cooker and fried until slightly reddened.

Proper serving of vegetables at the dinner table

We talked about how to cook cauliflower in a slow cooker. But to make such a hot appetizer even more tasty and aromatic, it should be served with a special sauce. To prepare it, you need to grate the garlic cloves and hard cheese, and then add medium-fat mayonnaise to them and mix thoroughly.

To eat cabbage in batter, you need to take the vegetable with a fork and dip its inflorescence into the liquid, aromatic sauce.

Stewed cauliflower in a slow cooker

If you want to make cauliflower not an appetizer for the holiday table, but a delicious side dish, then we recommend using the following recipe. For it we will need:

• fresh or frozen cauliflower - 500 g;
• sweet red or white onion - 1 large head;
• high-fat sour cream as fresh as possible - 6 large spoons;
• any hard cheese - about 100 g;
• deodorized vegetable oil - 2 large spoons;
• ground black pepper, fine sea salt - use as desired.

Product decoction

Cauliflower in a slow cooker, the recipes for which we are considering, cooks very quickly. After all, for such a vegetable to become soft, it should be cooked for only 25-27 minutes. However, it must be carefully processed before heat treatment. To begin with, the cauliflower must be rinsed in warm water and then divided into not very large inflorescences. Next, each stalk of the vegetable should be carefully examined, since it is among them that clusters of worms are very often found.

Boiling the ingredient

As in the previous case, before stewing cauliflower, it should first be boiled. To do this, pour a sufficient amount of water into the multicooker, add salt and bring to a boil. Next, you need to put the washed and peeled vegetable into the bowl. It is advisable to cook it in the stewing mode for about ¼ hour. At the same time, the cabbage should become a little softer.

Stewing a dish

After boiling the main ingredient, you need to discard it in a colander and try to remove as much moisture as possible. Next, you should drain the water from the device’s bowl and dry it thoroughly. After this, you need to pour a couple of tablespoons of vegetable oil into the multicooker and heat it a little in baking mode.

Having carried out all the described steps, you need to put chopped onions into the device and fry them until transparent. Next, add boiled cauliflower to the vegetable and mix the ingredients thoroughly. After seasoning with salt and pepper, they need to be poured with high-fat sour cream and sprinkled with grated cheese. In this composition, it is advisable to cook the ingredients in the stewing program for 22 minutes.

Serve the cauliflower side dish to the table

Stewed cauliflower is an ideal side dish for fried or baked meat. After placing the dish on a plate, it should be served to guests along with a slice of dark or light bread.

Let's sum it up

Now you know how to fry cauliflower in batter, and also stew it in sour cream. If you do not need to make a side dish for any meat, then such a vegetable should be cooked together with poultry, beef or pork. To do this, cabbage must be processed and boiled in advance, and then placed with fried pieces of meat product along with potatoes, carrots, onions and other vegetables.

After seasoning the ingredients with spices and adding a little water, they should be cooked in the stew mode for about 42 minutes. At the end of the program, lunch must be placed on plates and presented to the household along with bread, fresh herbs and tomato sauce. Bon appetit!