We love slow cookers, mainly for their ability to take care of dinner all in one pot. If we have a busy day ahead of us, it’s great to get a recipe like this started first thing in the morning, so our supper will be ready when we’re too tired to cook.
Ingredients:
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1 cauliflower, cut into florets
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2 teaspoons cumin 1 teaspoon black mustard seeds 1 teaspoon paprika 1/2 teaspoon cinnamon 1/2 teaspoon cayenne pepper 1 bay leaf 1 tablespoon brown sugar 1 cup coconut milk 1 teaspoon lemon juice 1/2 teaspoon corn starch |
Method:
In a large bowl, combine cauliflower florets, onion, garlic and all spices. Add tomato pasata and brown sugar, and mix everything together until well combined.
Grease crockpot with olive oil. Add cauliflower mixture and cook for 6-8 hours.
Once ready, mix coconut milk, lemon juice and cornstarch together in a bowl. Add to crockpot and cook another 30 minutes before serving with couscous or rice.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
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