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Even the pickiest kids crave this savory cauliflower
whole cauliflower, tough greens removed and trimmed on the bottom to sit flat
1 Tbsp.
vegetable broth
1 cup
2-3 Tbsp.
For safe meat preparation, reference the USDA website.
Place the cauliflower into the pot of a slow cooker. Rub the Ranch seasoning mix over the surface of the cauliflower. Pour broth in the bottom of the pot.
Following manufacturer’s instructions for the slow cooker, set to cook on high for 4 hours or low for 6 hours. The cauliflower will likely be done before this, but will continue to get more tender as it sits. You’ll know it’s done when you can stick a sharp knife down the center to the bottom of the stem.
Right before removing cauliflower, turn on the broiler, and place a rack in the center of the oven. Place cauliflower into a small, shallow dish or baking sheet, and brush the surface with the Hidden Valley® Original Ranch® dressing. Place in oven. Broil for 3–5 minutes, until the top is browned and bubbling. Serve warm, cut into wedges or steaks.
Place the cauliflower into the inner pot of your multi-cooker. Rub the ranch seasoning mix over the surface of the cauliflower. Pour broth into the bottom of the pot.
Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook,” and cook on high-pressure for 5 minutes. Select “cancel” to turn off the machine.
Allow the pressure valve to natural pressure release for at least 5 minutes, then quick-release pressure by turning the seal to “venting.”
Follow step 3 of the standard recipe.
* Always follow manufacturer’s instructions.
