Take a peek at the newly revised cookbook, The Vegan Slow Cooker by Kathy Hester, which is filled with flavorful, exciting plant-based recipes including Curried Roast Cauliflower.
Lots of folks have fallen head over heels for their Instant Pots. And I get it: It cooks food fast. But it doesn’t negative the prep time for recipes nor is it easy enough for me on the busiest of weeknights. On those nights, I prefer to plan ahead and use my slow cooker.
Of course, that also involves prep time. But that prep is done in the morning, which makes — for me, at least — things infinitely easier. No one is staring over my shoulder wondering why dinner isn’t ready yet.
Recently, I was provided (by the publisher) with a copy of The Vegan Slow Cooker by Kathy Hester. It’s newly revised and contains 160 recipes, mostly for the slow cooker. Although we eat an omnivore diet, I love to serve plant-based recipes often too. This cookbook is filled with an array of creative ones like White Bean and Kale Stew, Mashed Potato and Edamame Burrito Filling, Pumpkin White Bean Lasagna and Mango Coconut Rice Pudding.
And it has a Curried Roast Cauliflower recipe. Readers of Sarah’s Cucina Bella know that our love of all things cauliflower runs deep. From cauliflower soup to cauliflower salad to roasted cauliflower, we eat a lot of this veggie.
This recipe from The Vegan Slow Cooker renders the cauliflower so tender, so flavorful and so decadent. The warm curry seasoning permeates every bit of the cauliflower. I’ve made it twice, so far, and enjoyed it each time.
This recipe begins with a head of cauliflower and a host of spices and seasonings. Although it does call for several ingredients, this is so speedy to whip up. I estimated the prep time at 10 minutes, but it’s probably closer to five minutes. The longest part is removing the leaves and stem from the cauliflower to prepare it for cooking.
Then you just mix together the curry seasoning drizzle ingredients. I used a base of canola oil, but any mild oil will do. Author Kathy Hester also suggests using aquafaba, the liquid found in cans of garbanzo beans, if you want an oil-free dish.
Once the curry drizzle is mixed, drizzle it over the cauliflower in the slow cooker. You want to get it all over, so go slowly and deliberately in your drizzling.
And then cook it on low for about 8 hours.
Easy peasy. It’s so tender and flavorful when completed. What a lovely dish. I served this with rice and a lentil dal and it was delightful. But you could also serve it with non-vegan foods like Chicken Tikka Masala. Yum.
Though we aren’t vegan, this is a cookbook that has many recipes we’d love to eat. I recommend it for anyone looking for creative slow cooker recipes that are alternatives to the meat and potatoes that so many slow cooker recipes fall back on. And if you are vegan, this is definitely for you as well.
- 1 large head cauliflower, leaves and stem removed
- 1/2 cup mild oil such as canola oil
- 2 tsp grated fresh ginger
- 1 tsp minced fresh garlic, about 1 clove
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt, I use kosher salt
- 1/2 tsp ground tumeric
- 1/4 tsp ground chile such as cayenne or ancho, substitute chili powder, if you wish
- 1/4 tsp dry mustard powder
- Spray the crock of your slow cooker with cooking oil spray or rub it all over with oil. Place the cauliflower inside (be sure you've removed the stem and leaves first!).
- In a small bowl, stir together the remainder of the ingredients. Drizzle over the cauliflower, taking care to spread the mixture all over.
- Set the slow cooker to low and cook for 7 to 9 hours, or under tender. Serve with rice.