Slow Cook: 1) Heat oil in a skillet; soften the onion and garlic for 2 minutes until translucent. 2) Transfer the mixture to the cooker; sprinkle in the Indian Dal blend. 3) Add the cauliflower, vegetable broth, salt & coconut milk. 4) Stir, cover and cook on LOW: 5-6 hours or HIGH: 2 1/2 hours. 5) Once cooked, blend to a creamy consistency using an immersion blender.
Pressure Cook: 1) Heat oil on sauté function; soften the onion and garlic for 2 minutes. 2) Sprinkle in the Indian Dal blend; add the cauliflower, vegetable broth, salt & coconut milk. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 5 minutes. 4) Vent with Quick Pressure Release. 5) Blend to a creamy consistency using an immersion blender.
Stovetop: 1) Heat oil in a large saucepan; soften the onion and garlic for 2 minutes until translucent. 2) Sprinkle in the Indian Dal blend. 3) Add the cauliflower, vegetable broth, salt & coconut milk. 4) Stir, cover and cook on a low heat for 20 minutes, until the cauliflower is soft 5) Once cooked, blend to a creamy consistency using an immersion blender.
