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Steamed Cauliflower in a Slow Cooker

What could be tastier than a vegetable side? Steam it! Cauliflower steamed in a slow cooker turns out absolutely delicious — soft and juicy, and golden-brown from a quick pan-fry to finish. Serve this side with a sour cream sauce, or alongside meat and fish dishes.

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Steamed cauliflower in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 4 g
Fats 28 % 5 g
Carbohydrates 50 % 9 g
82 kcal
GI: 44 / 0 / 56
    1. Wash the cauliflower and break it into florets.
    1. Pour water into the slow cooker pot (1.5 cups / 350–400 ml is plenty), set the steamer basket in place, and arrange the florets on it.
    1. Select the "Steam" program and set the time to 40 minutes.
    1. When it beeps, transfer the cauliflower to a plate; wash and dry the pot. Switch to the "Sauté/Fry" program, add the butter to the pot, and let it melt.
    1. Meanwhile, crack the eggs into a bowl, add a pinch of salt, and beat with a fork.
    1. Dip the slightly cooled florets in the egg wash, then coat them in breadcrumbs. Place them in the pot and fry on all sides until nicely golden.
  • Serve warm, with a sauce on the side if you like.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Cauliflower - 28  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Breadcrumbs - 347  kcal/100g

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