Slow-Cooker Whole Cauliflower
"A delicious and easy recipe from cooktopstove.com. Can be either a side dish or a vegetarian main course. I'd advise leaving out the salt; the Parmesan is plenty salty already!"
- Ready In:
- 5hrs 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 large cauliflower
- 4 garlic cloves, minced
- 4 tablespoons butter, melted
- 1 tablespoon sage, finely chopped
- 1 lemon, juiced and zested
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 3⁄4 cup parmesan cheese (the powdered kind)
- 2 tablespoons fresh parsley, finely chopped
directions
- If cauliflower has greens still attached to the bottom, leave them on. Place whole cauliflower in the slow cooker.
- In a small bowl, mix together garlic, butter, sage and lemon zest. Pour butter mixture over cauliflower. Use your fingers to rub into the surface.
- Evenly sprinkle with the salt and pepper, followed by the powdered Parmesan cheese.
- Pour the lemon juice around the cauliflower in the slow cooker (not on top of the cauliflower).
- Cook on low for 5 hours, or on high for 3 hours, 30 minutes.
- Gently remove the cauliflower from the slow cooker. Add parsley to the slow cooker and mix with the liquid from cooking.
- Slice the cauliflower and pour the sauce (cooking liquid with parsley) over the top. Serve with grilled chicken or fish, or let it stand alone and shine.
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Reviews
-
This was great - I replaced the sage with coriander and used tasty cheddar instead of parmesan. Delicious soft and creamy cauliflower and oh so very tasty
RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
