Cauliflower, Carrots & Zucchini

Slow Cooker Recipe

Cooking Times

Ready in: 2+ hours
Prep time: 15 minutes
Cook time: 2 hours
Serves: 4 - 6


  • 1 tsp. olive oil
  • 1 small, diced Cal-Organic Yellow Onions
  • 2 medium, peeled and diced Cal-Organic Bunch Carrots
  • 2 medium zucchini, large julienne cut
  • 1 medium head, cut into florets Cal-Organic Cauliflower
  • 1 tbsp. ginger root, peeled and grated
  • 3 garlic cloves, minced
  • 1 1/2 cup vegetable stock
  • 2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. curry powder, optional
  • 1/8 tsp. cayenne pepper, optional


  1. Turn the slow cooker to high.
  2. Add all of the ingredients to the slow cooker and season with spices. Stir once to combine. The liquid should come about half way up the sides of the bowl; add more stock as necessary. Cover and cook for 2 hours on high.
  3. Check the vegetables after 2 hours and cook longer for a softer vegetable mixture. When ready to serve, drain the remaining vegetable stock and serve warm.

Recipe and image from our e-book Hearty Slow Cooker Recipes

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Back To Our Roots

12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.