Ingredients (4)
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whole cauliflower, tough greens removed and trimmed on the bottom to sit flat
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vegetable broth 1 cup
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Hidden Valley® Original Ranch® Dressing 2-3 Tbsp.
Steps (3)
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1Place 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.
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2Following 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.
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3Right 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.
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1Place 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.
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2Turn 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.
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3Allow the pressure valve to natural pressure release for at least 5 minutes, then quick-release pressure by turning the seal to “venting.”
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4Follow step 3 of the standard recipe.
* Always follow manufacturer’s instructions.
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