Hello February, the month when Spring is on its way perhaps but not quite there, and a cold nip is still in the air. After the healthier food choices I found myself making in January, we have Pancake Day and Valentine’s’ Day on the way and the indulgences they bring. So, in order to combat the effects of those, for me, February is still a time I like to enjoy lighter recipes and cram in the vegetables. My slow cooker whole spiced cauliflower is a delicious way to add more vegetables to your diet and still enjoy loads of flavour. It is also perfect for Meat Free Mondays as well as being a great frugal option for a main meal.
Why use a slow cooker you might ask, why not roast it in the oven? Of course you could do that too but I like to use the slow cooker when I can due to the convenience of not having to watch over it. If you have jobs to do and need to pop out, you can be smug in the knowledge that your food is already cooking. No more last minute panics at the end of the day over what to cook after a busy shift.
I served this on a bed of kale, well cavolo nero to be more precise, and with cucumber raita on the side, which I made simply by combining natural low-fat yoghurt, cucumber and fresh mint leaves in a bowl. It would also be delicious with rice.
To make the spice rub I just combined a few teaspoons of curry powder with some oil, mixed and drizzled it over the cauliflower. Then, through the long cooking in the slow cooker, the spices infuse into the cauliflower leaving it aromatic and flavourful. You can of course also roast a whole cauliflower in the oven as I’ve said, but I prefer to use my slow cooker here as the edges don’t catch and burn if it is in for too long.
Roast a whole cauliflower in your slow cooker, with aromatic Indian spices
- 1 extra large cauliflower approx 1 kg
- 2 tbsp oil I used olive
- 3 tsp medium tikka curry powder
- red chilli, sliced to garnish
- fresh coriander chopped, to garnish
Put the cauliflower in the slow cooker pot.
Combine the oil and curry powder in a bowl, then pour it over the cauliflower.
Put the lid on the slow cooker and cook on high for approx 3 hours, or on low for 5-6 hours.
Garnish with red chilli and chopped coriander leaves, and serve.
I really enjoyed having the spiced cauliflower as a light main meal, and you can also use the leftovers the next day as the veggie side to a curry dish, to replace rice. Worth a try if you want to introduce more plant-based meals! The slow cooker needn’t always be for meat-based dishes and stews. Check out my Vegetarian recipes in the Recipe Index.
For more whole veggies cooked in the slow cooker, how about these from my blogging friends:
- simple slow cooked beetroot from Fab Food 4 All
- how to cook a whole butternut squash in the slow cooker from My Fussy Eater
- slow cooker jacket potatoes from Kavey Eats