How to cook cauliflower in a slow cooker. Stewed cauliflower in a slow cooker Cauliflower in a Panasonic slow cooker

Cauliflower in a slow cooker - Recipes. What can you cook from cauliflower in a slow cooker? Dishes with cauliflower can be prepared in different ways: steamed, stewed with chicken, with zucchini, in batter, baked with egg. There are many different ones - but this is a vegetable whose origin is still unknown to science. However, this will not stop us from preparing cauliflower today. Cauliflower recipes for multicookers Polaris, Philips, Supra, Panasonic, Moulinex, Redmond, Scarlet, Vitek, March and other models are very simple but tasty.

Ingredients for cauliflower in a slow cooker:

cauliflower;
breadcrumbs;
butter;
hard cheese;
salt.

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

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

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

Salt the boiling water. Boil cabbage for 5 minutes. Do not cook longer, otherwise the inflorescences will fall apart. Place cauliflower in boiling water so that the beneficial substances are preserved in the cabbage and not in the broth. Place the cooked cabbage in a colander so that the broth can drain.

Which mode (function) should I choose, which program should I use to cook cauliflower in a slow cooker, and how much? While the broth is draining, turn on the multicooker to the “Baking” mode. Put some butter there. Do not close the lid. While the butter is melting, move on to the next ingredient – cheese. For our dish, you can use any hard cheese. The main thing is that it is not very salty. Grate it on a coarse grater. By the way, all the beneficial substances contained in cheese are absorbed by the body almost completely. Place cauliflower in a slow cooker with hot 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. That's why it makes such tasty and nutritious dishes. Place the fried cabbage on breadcrumbs; they will absorb excess water from the cauliflower. Stir and place in a multicooker bowl for baking. Smooth it out and sprinkle grated cheese on top. Close the lid of the pan. On the “Baking” mode in 20 minutes The cauliflower in the slow cooker will be ready.

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

Ingredients for cauliflower in a slow cooker:

1 head of cauliflower (small size);
1 onion.
1 egg;
2 tablespoons sour cream;
2 tablespoons mayonnaise;
150 g 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 onion into small cubes. Turn on the cauliflower multicooker to the “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 the 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 grated cheese on top. Close the lid, press "Start". After 30 minutes, the cauliflower in the slow cooker will be ready.

Open the lid, insert the steaming container into the pan and turn the casserole over so that the casserole is on top of the container. Place on a plate, cheese side up. Since there is no top-frying element in the multicooker, the browned crust will end up on the bottom.

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

Ingredients:

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

Making Cauliflower Soup:

How to make delicious cauliflower soup in a slow cooker? Place the meat in the slow cooker, which you first cut into pieces the size of goulash. Cut carrots and onions into cubes. Add to the meat in the pan. Rinse the rice well and place it in the slow cooker.

For the slow cooker, separate the cauliflower into florets and place in a bowl. Fill the ingredients with water. Add salt and pepper to taste. Close the lid. Cook in the “Stew” or “Soup” mode for 1 hour.

Frozen cauliflower in a slow cooker: step by step recipe

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 the bowl. Place the cauliflower in the slow cooker. You can add more. No need to defrost. Add some salt. Close the lid. Set the “Extinguishing” mode. A beep will sound when the cauliflower in the slow cooker is ready. Bon appetit!.

Steamed cauliflower in a slow cooker video recipe

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 inflorescences. 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, you should put all the 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 don’t want to make cauliflower as an appetizer for the holiday table, but as a tasty side dish, 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 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!

A very beautiful vegetable that attracts attention due to its decorative properties is cauliflower. In autumn, the shelves of markets and shops are full of a variety of colors of this product, which did not get its name because of its color. The fork is a type of flower that consists of many closely spaced inflorescences.

It is impossible to delay harvesting from the fields of this crop because uncut heads of cabbage will grow and become colored, initially light pink, and then acquire a rich lilac-violet hue. The head will lose density and break up into separate inflorescences, which will continue to grow. Then you can clearly see the flowering plant.

There is an assumption that this vegetable was never wild; it was first grown by Mediterranean peasants in 1000 BC. The place where this beautiful fruit was bred is not completely known. Some are of the opinion that it is Cyprus, others believe that it was grown in Syria, since it was previously called Syrian. This vegetable was liked by the French and Italians already in the 14th century, but it was brought to Russia under Catherine II. Attempts to grow this crop from seeds purchased on the Maltese islands in the Russian climate were unsuccessful. The vegetable was very heat-loving and capricious. Only Bolotov managed to develop such a variety, which began to be grown throughout the country.

You can buy it in the store throughout the year, however, it is better to do this in August, September and October. Then there will be confidence that the crop grew in the open air and is most beneficial for health.

Useful properties of cauliflower

In terms of taste, as well as the content of vitamins and nutrients, this variety of cabbage is much preferable to classic white cabbage. Unlike white cabbage, it is much richer in protein and ascorbic acid. Only about 50 g of vegetable puree from it replenishes the daily requirement of macroelements.

Cabbage fork contains a large amount of thiamine, nicotinic acid, carotene, riboflavin, and many other vitamins. It also contains microelements such as iron, phosphorus, magnesium, calcium and potassium. This bizarre gift of nature contains dietary fiber, fats, carbohydrates, unsaturated and organic acids.

Its benefits for the human body are simply invaluable:

helps strengthen the nervous system due to the biotin content; - helps prevent certain skin diseases;
prevent the formation of tumors;
have a rejuvenating effect; - cleanses the body, removes waste and toxins, thanks to enzymes;
normalizes metabolism;
strengthens blood vessels and participates in blood purification.

Among its properties, one of the main ones is its low calorie content, which makes it a top priority on the list of diets. It also predominates in many diets for various diseases. These are mainly diseases of the digestive, endocrine and respiratory systems. In case of illness, the liver and gall bladder recover much faster with regular use of this vitamin storehouse, which promotes the separation of bile.

You should avoid eating this vegetable if you are allergic to it or if you are diagnosed with gout. In other situations, it will only add health. The fiber of this variety is faster and easier to digest than the fiber of its white relative, due to its thinner and more delicate structure.

Puree from it is one of the first to be used as complementary food for babies up to one year old. When buying cauliflower, you should pay attention to the foliage, which should be green, which indicates its freshness. Often, sellers trim off withered leaves to give the product a more presentable appearance. Dark spots indicate that the process of spoilage of the vegetable has begun.

The minimum shelf life for fresh refrigeration is a week. It can be stored in the freezer for a very long time without losing its valuable properties. Good products have a strong and heavy head, the color of which can be gray, white or purple. The most common product in our country is white; green and orange varieties have been developed quite recently, but their taste has remained classic.

Uses of cauliflower

This healing gift of nature is actively used in folk medicine. If you have irregular bowel movements, heaviness in the stomach or poor appetite, cabbage will correct the situation. Its brine relieves intestinal disorders.

Freshly squeezed cabbage juice, which contains a rare type of vitamin U, is recommended for stomach ulcers. Vitamin U normalizes stomach acidity and has such a potent effect that in some cases there is no need to take additional medications and drugs.

A mixture of cauliflower chopped in a blender and raw egg white helps get rid of non-healing burns. It is necessary to apply the paste to the problem area and secure it with a bandage.

There are many recipes for preparing various dishes using this valuable product. The main rule here is that the inflorescences should not be overcooked. In this case, they become watery and tasteless, and all the useful components are simply boiled away.

It is not worth cooking this strange vegetable with a whole head, because the heads will boil, and the stem itself will be undercooked and tough. There are several options for consuming this vegetable, including frying and stewing. You can give free rein to your imagination and prepare casseroles, pancakes, soups, and purees. Canning methods are also possible. As a side dish for meat dishes, it is consumed raw to help digest heavy foods.

To preserve the maximum usefulness of the substances, it is best to steam the cabbage. If this is not possible, you can cook it, but the amount of water should be minimal. The remaining water can be used to make soup or light vegetable broth. When cooking, you can add a pinch of granulated sugar. Immediately after cooking, the finished inflorescences must be removed from the broth.

Features of cooking cabbage in a slow cooker

Multicookers are real modern kitchen assistants for housewives. They allow you to spend time usefully and communicating with loved ones while preparing dinner yourself. You can cook a huge variety of dishes in it.

Using this electrical appliance has a number of advantages:

the cooking process is greatly simplified, since there is no need to constantly monitor its progress, stir, open or close the lid;
washing the device is very simple, which has a positive effect on a person’s psychological state;
food prepared in this way retains more vitamins and microelements;
Using multicookers allows you to reduce oil consumption, making food easier to digest and assimilate, which affects your health and figure.

You can cook not only classic first and second courses in this electrical appliance. The multicooker easily copes with desserts, breads and pastries, as well as yogurts. Some models have a function to sterilize dishes. This is especially true for new mothers, since baby bottles can be sterilized.

The safety of this technical device is obvious. Compared to an oven or stove, the possibility of getting burned is minimized because all heating elements are hidden. Another advantage is the fact that the home assistant does not take up much space in the kitchen. Delaying the start will allow you to receive freshly prepared food by a certain time. For example, it could be hot porridge for breakfast. When all the ingredients of the porridge are added in the evening, and in the morning there is no need to get up early to cook porridge for the whole family.

The heating function also comes in very handy sometimes. If guests are expected to arrive, you can prepare a treat in advance that will delight everyone with its hot appearance at the right time. In this case, the food will not be cooked, but simply heated. To choose a suitable model, you should take into account what you most often plan to cook in it, and what functions will be required. What dimensions should the chosen model be, whether there are children in the family.

An important issue will be the cost of purchase. You can purchase this miracle of technology both in retail stores and by visiting the website. After the purchase is delivered home, you can start preparing delicious and healthy food. Cauliflower in a slow cooker, recipes with photos will be discussed below and presented in several options for selection.

Steamed cauliflower in a slow cooker

The ease of use of this electrical appliance will allow you to cope with cooking without unnecessary hassle. It can be served as an independent dish or as a side dish. You can steam food in a multicooker if it has a special steamer container.

Ingredients:

1 PC. cauliflower;
3 tbsp sour cream;
1 bunch of greens;
Salt and pepper to taste.

Preparation:

1. Preparing the cauliflower. To do this, you need to wash it, remove the leaves and disassemble it into inflorescences.

2. Pour about a liter of water into the multicooker and install the steam cooking device. We put cauliflower baskets and run the device in the “cooking” mode for a quarter of an hour.

3. Mix sour cream and finely chopped herbs and get a sauce.

4. Serve the finished dish with sour cream sauce. There are a huge number of variations on the topic of how to cook cauliflower in a slow cooker; these can be soups, omelettes and much more. The product goes well with many vegetables and meat. You can serve it with a variety of dressings and spices to suit every taste.

Cauliflower casserole in a slow cooker

This is a way to please not only a very tasty, but also a nutritious treat for the whole family. The sauce for casserole can be sour cream, mayonnaise or milk-based.

Ingredients:

500 g cauliflower (a little more or less can be used);
1 onion;
1 medium sized carrot;
100-200 g cheese;
1 tbsp. milk;
1 egg;
3 tbsp. l. sour cream;
A pinch of salt, pepper.

Preparation:

1. Grease the cooking bowl with oil. The oil can be anything. Wash the cabbage head and separate it into individual heads.

2. Wash, peel and grate the carrots on a coarse grater. Peel the onion and cut into half rings.

3. For the sauce, beat milk, sour cream and egg.

4. Place the prepared heads into the bowl, put the prepared carrots and onions on top, pour in the sauce, add some salt and pepper.

5. If desired, you can add a little butter. Sprinkle everything with grated cheese on top.

6. Close the multicooker and set the baking or casserole program for 30-35 minutes. The casserole turns out very tasty and juicy. The finished dish can be sprinkled with chopped parsley and dill.

This dish turns out very tasty, and the cooking process does not take much time. Financial costs here are also minimal.

Ingredients:

0.5 kg cauliflower;
2 eggs;
1/3 tbsp. flour;
1/2 tbsp. milk.

Preparation:

1. Divide the head of cabbage into separate umbrellas, wash and salt.

2. For the batter, beat the eggs, add milk, add flour, and salt. You can add finely chopped fresh herbs and pepper if desired. The consistency of the batter should not be too liquid.

3. We dip the umbrellas in the batter and place them in the multicooker bowl, which must first be greased with oil. Pour the remaining batter over the arranged inflorescences. Set the appliance to baking mode for 30 minutes. The food turns out very tender, and most importantly, it does not lose vitamins and other valuables.

Stewed cauliflower in a slow cooker

This dish is not only dietary, tasty and rich in vitamins, but also lean. His recipe is very simple.

Ingredients:

1 head of cauliflower;
1 onion;
1 carrot;
2 cloves of garlic;
Dill, parsley.

Preparation:

1. Divide the head of cabbage into medium-sized pieces, remove the leaves and wash.

2. Finely chop the garlic. Three carrots on a coarse grater. Cut the onion into half rings.

3. Lubricate the multicooker bowl with vegetable or any other oil. Heat and lightly fry the vegetables in baking or frying mode until the onion becomes translucent.

4 . Turn off the device, add cabbage inflorescences to the vegetables, mix, sprinkle with salt, pepper, pour in 3/4 tbsp. hot water.

5. Close and set the multicooker to “simmer” mode for 18-20 minutes. Sprinkle the finished dish with dill, parsley and cool, since it tastes much better when cooled.

Chicken with cauliflower in a slow cooker

So that the main component of the dish acquires a richer taste, and the food is nutritious and satisfying, let’s prepare our vitamin-rich culture with chicken meat.

Ingredients:

Half a chicken;
500 g cauliflower;
1-2 medium carrots;
2-3 potatoes;
1 onion;
Sunflower oil for frying.

Preparation:

1. Cut the chicken into small pieces. Pour sunflower oil into a removable multicooker pan and place chicken pieces in it. Set the frying mode for 20 minutes and fry the chicken until golden brown.

2. At this time, prepare the remaining components. Cut carrots into slices, potatoes into large cubes, and onions into small pieces. We cut the head of cabbage into inflorescences.

3. Place carrot slices and onions in a bowl with fried chicken and lightly fry.

4. Add the remaining ingredients, salt and pepper. Close the lid and set the appliance to “quenching” mode for 20 minutes. Before serving, you can sprinkle with herbs. The food turns out very appetizing and juicy.

These are the simplest and easiest recipes based on cauliflower. If you give free rein to your imagination, you can please your loved ones with cutlets or make a pie filling together with other vegetables. It is used raw for salads; you can combine this variety with other cabbage varieties, for example, broccoli. This cabbage variety is still very popular in European countries to this day. For example, it is a favorite vegetable in England, where it is commonly said that “Cabbage flowers are the best flowers.” Germany consumes more than 150 tons of the colorful vegetable per year during the long season, which begins in June and ends in November.

Cauliflower is a nutritious and tasty dish that, when cooked in a slow cooker, can be called dietary.

Cauliflower is valued for its delicate, pleasant taste, as well as for its short cooking time, which is especially important when there is no time for the cooking process.

Recipes for cooking cauliflower in a slow cooker are so varied that every day you can prepare different dishes from this vegetable. Another additional advantage of cauliflower: it can be easily frozen and will not lose its properties.

Before cooking cauliflower in a slow cooker, it is recommended to divide it into small florets and boil it in slightly salted water. The boiling process usually takes 7-10 minutes, but you don’t need to overcook it, otherwise the cauliflower will fall apart and become porridge.

Baked cabbage with sour cream

This tender cauliflower casserole has a creamy, delicate taste, making the dish juicy and tasty.

Ingredients:

Cauliflower - 300 g.
Sour cream - 200 g.
Eggs - 4 pcs.
Salt, ground black pepper - to taste;
Hard cheese, grated - 150 gr.

Preparation:

Separate the cauliflower into small florets, after washing them first.
Boil the cauliflower in salted water for 7-10 minutes.
Drain the water in which the cauliflower was cooked and dry.
Place the cauliflower in the multicooker bowl, preheating it in the “Baking” mode for 10 minutes.
Now let's prepare the sauce. Mix eggs, sour cream.
Mix well, add salt and pepper.
Pour the sauce over the cauliflower from the slow cooker.
Grate the cheese.
Sprinkle cheese over cauliflower and set to Bake for 40 minutes.
At the end of this time, the cauliflower casserole in the slow cooker is ready.
Turn the cauliflower vegetable casserole upside down, with the golden brown crust facing up.

Cauliflower with corn and green peas

Very tasty dishes are obtained from cauliflower when baked with other vegetables, such as corn and green peas.

Ingredients;

Cauliflower - 1 kg.
Green peas - 150 g.
Canned corn - 150 g.
Hard cheese - 100 g.
Eggs - 3 pcs.
Butter;
Cream - 150g.
Ground black pepper;
Greenery;
Salt.

Preparation:

Boil the cabbage in salted water (if you plan to use fresh peas rather than canned ones, you can add them to the cabbage). Boil vegetables for 7-10 minutes.
Grease the multicooker bowl with butter, add boiled cauliflower, corn, and peas.
In a separate bowl, beat eggs, sour cream (cream), salt, pepper, finely chopped herbs (optional).
Pour the resulting sauce over the cauliflower in the slow cooker, sprinkle with grated cheese.
Set the “Bake” mode for 40 minutes.

After this time, the cauliflower casserole with peas and corn is ready.

Cauliflower Casserole with Chicken

Cauliflower is perfectly complemented by the aroma of tender chicken meat; the creamy sauce with which cauliflower is poured makes the dish incredibly festive and tasty.

Ingredients:

Cauliflower - 1/2 kg.
Chicken meat - 300 g.
Chicken egg - 3 pcs.
Milk or cream -2/3 cup;
Garlic - 2 cloves.
Greenery;
Salt.

Preparation:

Mash the boiled cabbage with a whisk or fork. Boil the chicken meat, cut into small pieces, mix with cauliflower.
Beat eggs, garlic (squeezed through a garlic squeezer), stir with salt, pepper, and spices.
Place the cauliflower with meat in a multicooker bowl (pre-greased), pour in the sauce, sprinkle with grated cheese and herbs and set the “Baking” mode for 40 minutes.

The following slow cooker cauliflower recipe is perfect for a delicious family dinner.

Cauliflower in the oven with minced meat

You can use minced pork or beef in the recipe.

Ingredients:

Cauliflower - 1 kg.
Minced pork (beef) - 1/2 kg.
Chicken egg - 1 pc.
Hard cheese - 150 g.
Sour cream - 200 gr.
Salt and pepper to taste.

Preparation:

Mix egg, chopped onion, salt and pepper with minced meat.
Boil the cauliflower, mash with a fork, and mix with the minced meat.
Form balls from the resulting mass.
Grease the multicooker bowl with vegetable oil, place the balls on the bottom of the multicooker.
Set the “Baking” mode to 40 minutes (20 minutes on each side).

If you're still wondering how to cook cauliflower in a slow cooker, try the combination with broccoli!

Cauliflower Broccoli Casserole

Broccoli and cauliflower are an excellent combination; the casserole has a particularly pleasant taste as a result of adding processed cheese and garlic.

Ingredients:

Cauliflower - 1/2 kg.
Broccoli - 1/2 kg.
Processed cheese - 2 pcs.
Hard cheese - 150 g.
Vegetable broth - 1/2 cup;
Garlic - 2 cloves;
Sour cream - 250 g.
Oregano;
Thyme;
Salt.

Preparation:

Boil cauliflower and broccoli in salted water for 7-10 minutes.
Grease the multicooker bowl with vegetable oil and place the vegetables in the multicooker.
For the sauce, mix beaten eggs with sour cream, melted cheese, salt, grated cheese, and spices.
Pour the resulting sauce over the cauliflower and broccoli.
Bake on the “Baking” setting for 40 minutes.