So really I should have posted this one yesterday to give you a heads up! But have no fear, you can also just steam the cauliflwer quickly and cook it up on a pot on the stove top as well.
If you do it in the slow cooker it needs 2-3 hours on low or 4-6 on high.
Chop a head of cauliflower into chunks and throw that in (already partially cooked if doing it on the stove top). Add in a large onion, chopped into big chunks. I threw in a handful of padron peppers* with the stems chopped off and cut in 2 or 3 pieces each but regular peppers would work as well. I added a handful of chopped rainbow chard but any dark, leafy, green will work. Add a couple cloves of chopped garlic & a tablespoon of fresh chopped turmeric if you have it. Lastly, a can of crushed tomatoes, salt, pepper, & a heaped tablespoon of mixed Indian spices*. Stir it up and leave it to cook. You can serve it with some fresh chapathi if you’re feeling motivated! Or maybe just over some steamed rice.
*19 out of 20 have a nice, earthy, slightly bitter taste and the last 1 is blow you head off spicy, Lovely mix! They are also a fabulous treat char grilled and tossed with sea salt & olive oil.
*I keep a jar on hand of garam masala, curry powder, chilli powder, turmeric, and ground coriander all mixed together. I use it a a dry rub for tofu cutlets, daal, and loads of Indian spiced vegetable dishes.
