Hello Everyone :)
I'm so excited that summer is coming to an end, and that fall is just around the corner. Of course, I'm always thankful for all the beautiful seasons that our Heavenly Father chooses to bless us with, but there's no denying that fall is my favorite, and I'm always happy to see it coming around.
Besides the beautiful colors, sweaters, riding boots, pumpkins and apples, I also love that fall is pretty much slow cooker season. There's so many amazing fall or winter slow cooker recipes, and today I'd like to share one with you all.
It's been a long time since I last posted a recipe post, in fact I'm pretty sure my last one was during Blogmas, but I was really happy with how this recipe turned out, and I wanted to share it.
This recipe came to be for three main reasons:
1) I really needed to go to the grocery store, and was kind of down to slim pickings in my fridge.
2) One thing I had left in my fridge was a head of cauliflower that really needed to be used up.
3) I was feeling pretty under the weather, hence why I never made it to the grocery store, and I didn't feel I had the energy to batter and bake cauliflower for something like sweet and sour cauliflower which is what I'd usually make.
I decided a slow cooker recipe would be perfect, but the only cauliflower slow cooker recipes I could find were all cheese based ones, and that wasn't really what I was looking for.
Alas, I decided to experiment, and was very happy with the results.
Ingredients you'll need:
I medium head of cauliflower, chopped into pieces
1 398 ml can of crushed pineapple (I used Dole)
1 455 ml bottle of BBQ sauce (I used no name chicken and rib)
1/4 to 1/3 cup of flour for thickening
1 onion, chopped into small sized pieces
Salt and Pepper to taste
Dash of chili pepper flakes (omit if you don't want it to be overly spicy)
Parsley for garnishing before serving.
Begin by chopping the cauliflower and the onion.
Then spray your slow cooker with no stick cooking spray, and add the cauliflower and onions to it.
Next add your flour on top of the vegetables, and stir to coat. I used the full 1/3 cup just to make sure the sauce would thicken up nicely.
Add in your bbq sauce, your pineapple, your salt and pepper, and your chili flakes if using.
Give it a stir to mix it all together, and then turn it on low for four to six hours, or until cauliflower and onions are nice and tender, and sauce is hot and bubbly.
After it's done cooking, serve it over rice or pasta, and garnish it with parsley.
Enjoy!
Thanks so much for reading guys! I so enjoyed getting to share a recipe post for something new on my blog today.
Have a great rest of your day, and thanks so much for stopping by The Preppy Book Princess.
This is not a sponsored post. All thoughts and opinions are my own. The photos were taken by me and belong to me.
I'm so excited that summer is coming to an end, and that fall is just around the corner. Of course, I'm always thankful for all the beautiful seasons that our Heavenly Father chooses to bless us with, but there's no denying that fall is my favorite, and I'm always happy to see it coming around.
Besides the beautiful colors, sweaters, riding boots, pumpkins and apples, I also love that fall is pretty much slow cooker season. There's so many amazing fall or winter slow cooker recipes, and today I'd like to share one with you all.
It's been a long time since I last posted a recipe post, in fact I'm pretty sure my last one was during Blogmas, but I was really happy with how this recipe turned out, and I wanted to share it.
This recipe came to be for three main reasons:
1) I really needed to go to the grocery store, and was kind of down to slim pickings in my fridge.
2) One thing I had left in my fridge was a head of cauliflower that really needed to be used up.
3) I was feeling pretty under the weather, hence why I never made it to the grocery store, and I didn't feel I had the energy to batter and bake cauliflower for something like sweet and sour cauliflower which is what I'd usually make.
I decided a slow cooker recipe would be perfect, but the only cauliflower slow cooker recipes I could find were all cheese based ones, and that wasn't really what I was looking for.
Alas, I decided to experiment, and was very happy with the results.
I medium head of cauliflower, chopped into pieces
1 398 ml can of crushed pineapple (I used Dole)
1 455 ml bottle of BBQ sauce (I used no name chicken and rib)
1/4 to 1/3 cup of flour for thickening
1 onion, chopped into small sized pieces
Salt and Pepper to taste
Dash of chili pepper flakes (omit if you don't want it to be overly spicy)
Parsley for garnishing before serving.
Begin by chopping the cauliflower and the onion.
Then spray your slow cooker with no stick cooking spray, and add the cauliflower and onions to it.
Next add your flour on top of the vegetables, and stir to coat. I used the full 1/3 cup just to make sure the sauce would thicken up nicely.
Add in your bbq sauce, your pineapple, your salt and pepper, and your chili flakes if using.
Give it a stir to mix it all together, and then turn it on low for four to six hours, or until cauliflower and onions are nice and tender, and sauce is hot and bubbly.
After it's done cooking, serve it over rice or pasta, and garnish it with parsley.
Enjoy!
Thanks so much for reading guys! I so enjoyed getting to share a recipe post for something new on my blog today.
Have a great rest of your day, and thanks so much for stopping by The Preppy Book Princess.
This is not a sponsored post. All thoughts and opinions are my own. The photos were taken by me and belong to me.
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