Date: 2014-10-14

Hello, dear readers of the site! It's autumn, which means it's time to take advantage of its gifts. Cauliflower is one of the most unique products, rich in vitamin and mineral composition. Cabbage inflorescences, with proper preparation, not just a storehouse of vitamins, but also the basis of tasty and low-calorie dishes. Just today we have such a healthy and very delicious dish from the site’s culinary specialist Vera Tyumentseva - chicken with cauliflower in a slow cooker - pressure cooker.

Ingredients:

• Cauliflower – 1 medium sized fork
• Chicken (chicken fillet) – 500-800 gr.
• Onions – 1 pc.
• Sour cream 15% - 1.5 tablespoons
• Ground pepper mixture

How to cook chicken with cauliflower in a pressure cooker:

Vera cooked chicken with cauliflower in a multicooker - pressure cooker Polaris 0503AD (power 900 W).

Peel off the husks onions and cut it into rings. Place the onion rings into the bowl of a multicooker - pressure cooker.

Wash the cauliflower cold water, we disassemble into inflorescences and, like onions, place them in the multicooker bowl.

Let's move on to the chicken. You can use any parts of it (drums, thighs, breast, etc.), or use chicken fillet. If desired, the skin can be removed from the chicken, this way we will get rid of extra calories. Add chicken meat to cabbage inflorescences and onions.

Don’t forget to salt the food and season it with spices (in our case, the only spices are a mixture of ground peppers). Add low-fat sour cream. Mix everything well, install the lid of the pressure cooker and turn on the “quenching” mode to maximum pressure. Cooking time: 15-20 minutes after gaining pressure.

After the beep, our flavorful pressure cooker chicken and cauliflower is ready!

Bon appetit!

Cauliflower is one of the most unique products, rich in vitamin and mineral composition. Cabbage inflorescences, when properly prepared, are not just a storehouse of vitamins, but also the basis of tasty and low-calorie dishes. Cauliflower is one of the most unique products, rich in vitamin and mineral composition. Chicken in a slow cooker with cauliflower are in perfect harmony.

Ingredients for the dish “Chicken in a Multicooker with Cauliflower”

• Cauliflower – 400 g
• Chicken – 500-800 g
• Onions – 1 piece
• Sour cream 15% - 1.5 tablespoons
• Ground pepper mixture

Cooking the dish “Chicken in a Multicooker with Cauliflower”

1. Peel the onions and cut them into rings. Place the onion rings into the bowl of a multicooker - pressure cooker.
2. We wash the cauliflower with cold water, separate it into inflorescences and, like onions, place it in the multicooker bowl.
3. Let's move on to the chicken. You can use any parts of it (drums, thighs, breast, etc.), or use chicken fillet. If desired, the skin can be removed from the chicken, this way we will get rid of extra calories. Add chicken meat to cabbage inflorescences and onions.
4. Don’t forget to salt the food and season it with spices (in our case, the only spices are a mixture of ground peppers). Add low-fat sour cream. Mix everything well, install the lid of the pressure cooker and turn on the “quenching” mode to maximum pressure. Cooking time: 15-20 minutes after gaining pressure.

That's all, our fragrant chicken with cauliflower in a pressure cooker is ready!

Bon appetit.
We hope you like our recipe and look forward to your feedback.

Benefits of cauliflower

The nutritional value of this product is very significant: vitamins and important microelements in its composition take part in all life processes of the human body. In addition, despite the close “relationship” with the white cabbage variety, the cauliflower inflorescences do not cause increased gas formation in the intestines. This is why cauliflower is good for breastfeeding, enriching the diet with vitamins without the risk of causing colic in the baby.

For baby food By the way, this vegetable is also very useful. You can give your baby puree from boiled cabbage from the age of six months; this vegetable is also recommended for the first feeding. Cauliflower contains a significant amount of iron, so this product can be considered to prevent anemia, a common problem in infancy.

For maximum convenience, subscribe to Yandex ZEN. And leave your feedback in the comments on our recipe " Chicken in a slow cooker with cauliflower».

Time: 60 min.

Servings: 2

Difficulty: 2 out of 5

Cauliflower and chicken delicacy cooked in a slow cooker

It's no secret that in order to look great and feel great, you need to eat right. And most of the proper diet consists of fruits and vegetables.

After all, these are the foods that give us the most vitamins and microelements that the body needs so much. They are also rich in fiber and dietary fiber, which have enormous benefits. They help preserve intestinal microflora.

But it is worth noting that it is not at all necessary to bite raw zucchini or eggplant. They can be stewed, boiled and steamed. Moreover, feel free to add cheese, meat or fish to vegetables. For example, a rather interesting dish is chicken with cauliflower in a slow cooker.

By the way, this vegetable is simply very dietary and incredibly healthy. It contains only those trace elements that are quickly absorbed. Cauliflower also gives us protein, mineral salts and carbohydrates.

But in order for this whole bouquet of useful substances to enter our body, we need to be able to cook vegetables correctly and it is advisable to use a slow cooker for this. Housewives who already have such a unit in their kitchen can afford to relax while cooking.

Today I propose to cook chicken with cauliflower. This dish has a fairly delicate taste, and moreover, it is very healthy. This dish is suitable for the whole family, and I am sure everyone will like it.

Ingredients:

Cooking technology

Step 1

The breast must be cleared of skin and films. Then rinse it and cut it into medium-sized pieces.

Pour some oil into the bottom of the bowl. When it warms up a little, place the fillet pieces there. Salt, pepper and add spices.

Step 2

The cabbage needs to be disassembled into inflorescences, washed and placed on top of the meat.

This recipe works with both fresh and frozen vegetables. It all depends on what time of year it is. It is clear that in winter it is quite difficult to find good, fresh cabbage. If you use frozen. Then you don’t even have to defrost it.

Step 3

Add sour cream to the bowl and mix everything well.

Set the “Baking” mode and you can rest for forty minutes. After the beep sounds, turn on the heating mode. It takes about fifteen to ten minutes for the dish to arrive.

Breast with vegetables is a delicious stand-alone dish, but it can also be combined with a side dish such as potatoes or porridge.

Chicken with vegetables

What you need

• One fork of cauliflower.
• Half a kilo of fillet.
• One large onion.
• A couple of medium carrots.
• A spoon of vegetable oil.
• A glass of tomato juice.
• One clove of garlic.
• Bay leaf.
• Two allspice peas.
• Salt and pepper.
• Green.

Cooking technology

Step 1

We make frying from chopped onions and carrots in the “Baking” mode. Then we send there the chopped fillet and cabbage, divided into inflorescences. Without changing the mode and without stirring, cook everything for about half an hour.

Step 2

Chop the garlic and put it in a slow cooker, tomato juice and all the spices go there too, don’t forget to add salt. Set the “Stew” program and cook for a little less than an hour.

Casserole

What you need

• Half a kilo of chicken fillet.
• About a kilogram of cauliflower.
• Onion head.
• Seven eggs.
• One hundred grams of cream.
• A pinch of curry.
• The same amount of pepper.
• Salt.
• A spoon of vegetable oil.

Cooking technology

Step 1

Boil the cabbage in boiling water for about three minutes. Drain the water. I do this using a colander. If you decide to do this in a slow cooker, then set the “Soup” program and wait twenty minutes.

Step 2

The chicken breast is placed in a bowl pre-greased with vegetable oil. Fry the fillet for fifteen minutes in the “Fry” mode. Periodically open the lid and turn the meat over. Peel, finely chop the onion and send it to the chicken. We fry everything for some more time.

Step 3

Break the eggs and add cream to them. Salt, pepper and add spices. Now beat everything well until foam appears.

Place the vegetables on top of the meat and pour the egg mixture over everything. Cook the casserole in stewing mode for a little over half an hour.

Watch another version of this dish in the video below:

Hello! Today I want to talk about cooking delicious chicken with cauliflower in a slow cooker. Different types cabbages have a number useful properties, contain vitamins and microelements. Therefore, you need to periodically include cabbage in your menu. You can use the inflorescences to cook vegetables, legumes and even meat.

In this recipe, the dish is made from homemade chicken. It needs to be cut into pieces and then fried. You can cook from a chopped carcass, or use thighs, breast or drumsticks. For stewing, carrots can be chopped into circles, and onions into large pieces. Frozen cauliflower must first be rinsed with boiling water. You can also add potatoes. Then the meat and vegetables are served to the table as an independent dish. Chicken with vegetables should be eaten warm. You can additionally serve fresh vegetables to the summer table, for example, sweet peppers, tomatoes, cucumbers, radishes. And in winter, this dish goes well with pickled cucumbers, tomatoes or eggplants.

Ingredients for cooking chicken with cabbage

1. Chicken – 600 g.
2. Cauliflower – 100 g.
3. Red onion – 1 pc.
4. Carrots – 1 pc.
5. Potatoes – 2 pcs.
6. Sunflower oil – 30 ml.
7. Drinking water – 100 ml.
8. Seasoning for chicken – 0.35 tsp.
9. Salt - to taste.

How to cook chicken with cauliflower in a slow cooker

Thaw homemade or store-bought chicken meat. Cut the wings into 2-3 parts. If the thighs and drumsticks are large, then you can cut off part of the fillet. Rinse the meat thoroughly with water.

Pour sunflower oil into the bowl of the equipment and heat it in the “Frying” program. Add meat and fry on each side. The frying process takes approximately 20 minutes.


While the meat is frying, you need to peel the potatoes and cut into cubes. Divide the cabbage into inflorescences.


Peel the red onion and chop into medium pieces. Cut the skin off the carrots, rinse with water and chop into slices.


Add the onions and carrots to the meat and fry for about 3 minutes.


Then add potatoes and cauliflower to the general mixture.


Pour some drinking water. Sprinkle vegetables and meat with seasoning and salt to your personal taste.


With the lid closed, cook the chicken for 1 hour in the “Stew” program.


Chicken with cauliflower is tender in taste. Hot meat can be placed on a plate to cool slightly. If the dish is prepared from chicken breast, then it can be cut into pieces. Bon appetit!

In the minds of most current housewives, stew is a dish made from stewed vegetables and meat (or just vegetables). Moreover, they are stewed slowly and delicately - so that the pieces do not fall apart and, if possible, retain as much of their natural taste and color as possible. The well-known miracle of kitchen appliances - a multicooker - allows you to prepare such a stew for “five plus”. She stews both meat and vegetables in such a way that they become soft, but do not turn into “porridge”. This applies to both fresh and frozen vegetables. Try making chicken and cauliflower stew with frozen green beans and fresh tomatoes in a slow cooker yourself - and you will understand what a wonderful recipe this is in all respects.

Products:

chicken fillet (or chicken pieces for chakhokhbili) – 500 g;

potatoes – 700 g;

medium-sized tomatoes – 2-3 pcs.;

frozen cauliflower (fresh is also suitable) – 300 g;

frozen green beans – 300 g;

medium-sized onion – 1 pc.;

medium-sized carrots – 1 pc.;

vegetable oil – 2 tbsp. spoons;

fresh parsley – 10 g;

set of spices “For chicken” - 1-2 pinches;

salt and ground black pepper - to taste.

Preparation. Chicken fillet cut into large square pieces. If you use a ready-made semi-finished chicken product for chakhokhbili, then its pieces can be added to the stew in the form in which they are. Pour vegetable oil into the multicooker bowl (olive or sunflower - not so important), turn on the “Frying” mode and place pieces of chicken there, pre-salted and sprinkled with black pepper and a couple of pinches of ready-made seasoning “For chicken” (it is usually sold in all stores). Fry the chicken in boiling oil on all sides until golden brown - this happens quite quickly in a slow cooker. There is no need to close the lid while frying.

Shortly before the end of frying, add uncut onions and diced carrots to the chicken. These vegetables are also sautéed in oil along with the meat for 1-2 minutes. Then the “Frying” mode must be turned off.

In the multicooker bowl - where the chicken and carrot-onion frying still remain - put peeled and cut into cubes potatoes, chopped tomatoes, cauliflower and green beans. It is clear that frozen vegetables do not require any special preparation. Before placing fresh cauliflower in a slow cooker, you need to wash it and separate it into inflorescences. Green beans, if you only have them fresh and not frozen, need to be washed, the pods cut crosswise into 2-3 pieces and blanched for a couple of minutes in boiling water.

Add salt, ground black pepper and finely chopped parsley to the products placed in the multicooker. Mix everything carefully with a plastic or silicone spatula. There is no need to add water to the stew - it will stew in the juice that will be released from the vegetables. Close the lid of the device and set the “Extinguishing” program. When working with a conventional multicooker, you need to set the time to about 1 hour. If you have a multicooker-pressure cooker, then 20-25 minutes will be enough. After stewing is complete, the stew can be kept in the “Warming” mode for another 15-30 minutes - thanks to this, the dish will acquire a juicier and richer taste. And then, naturally, all that remains is to serve it to the table.