I’ll probably join the Instant Pot craze someday soon, but right now, my somewhat ancient crockpot remains my favorite, low-effort cooking appliance. So of course I jumped at the opportunity to join vegan food blogger Kathy Hester’s virtual tour for the latest edition of her cookbook, The Vegan Slow Cooker. I made her Curried Roast Cauliflower, a delicious and utterly simple slow cooker cauliflower recipe similar to some I’ve made in my oven–but without the oven!
What I Love About This Slow Cooker Cauliflower Recipe
This slow cooker cauliflower is gorgeous, and it couldn’t be easier! It calls for just a handful of basic ingredients (garlic, ginger, spices) and oil–but for those of us who are oil-free–you can substitute aquafaba. I did, and it worked great. Even without oil, the curry paste had a nice, thick consistency and adhered well to the raw cauliflower.
I also lined my slow cooker with parchment paper as recommended, with no problems whatsoever. In fact, I think it made it easier to get my cooked cauliflower head out without breaking it.
After making the curry paste, you simply pour, brush and/or hand massage it into all the nooks and crannies of your trimmed head of cauliflower. (I used all 3 techniques, as I usually do when roasting a whole head of cauliflower.) This process took me no longer than 15 minutes, including making the paste.
Then, I simply cooked according to the directions, on hight heat. My only suggestion would be to perhaps check your cauliflower for desired tenderness before the recommended cooking time. My slow cooker tends to run hot, so when I cooked this recipe on high, it was already tender a little after 3 hours.
I suggest checking early because a) slow cookers can vary in how fast they cook (like mine), and b) people sometimes have vastly different preferences as to how ‘done’ they like their veggies. My Mom, for example, loves her brussels sprouts cooked until they’re gray and mushy, while I like them bright green and still a bit crispy.
Why you should check out The Vegan Slow Cooker
Along with the curried slow cooker cauliflower recipe featured in this post, The Vegan Slow Cooker features more than 160 recipes you can make in your slow cooker or multi-cooker. And what I really love about this edition is that many of the recipes include oil-free options–a big plus for those of us who eat WFPBNO.
For many recipes, it also breaks down the instructions into meal prep you can do the night before and what to do the day you cook. Genius!
Check out these other recipe reviews of The Vegan Slow Cooker by vegan food bloggers:
If you like this recipe, you might also like:
Curried Roast Cauliflower
Recipe reprinted from The Vegan Slow Cooker, Revised and Expanded By Kathy Hester, published by Fair Winds Press.
Gluten-free | Soy-free | No oil added option
A whole head of cauliflower with a baked-on curry paste makes this recipe into a showstopper! Serve with the Tofu Masala on page 35 or the dal on page 36 and steamed rice for an impressive dinner.
1 large head of cauliflower, leaves and stem removed
CURRY PASTE INGREDIENTS
- ¼ cup (60 ml) mild oil or *aquafaba
- 2 teaspoons (6 g) grated ginger
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ½ teaspoon ground turmeric
- ¼ teaspoon ground chili such as cayenne (to taste)
- ¼ teaspoon dry mustard powder
- Oil your crock* or line with parchment paper. Place in the prepared cauliflower. Note: If your cauliflower doesn’t fit in your slow cooker, you can break it into large pieces.
- Mix together all the curry paste ingredients and pour over the cauliflower.
- Cook on low 7 to 9 hours or on high for 4 hours.
Yield: 4 servings
Equipment: 4-quart slow cooker
Cooking time: 7 to 9 hours on low