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Instructions
Prep the cauliflower: Remove any tough outer leaves and trim the stem so it sits flat in the slow cooker.
Make the spice rub: In a small bowl, mix olive oil, salt, pepper, garlic powder, and paprika.
Season: Rub the spice mixture evenly over the entire cauliflower.
Cook: Pour broth into the slow cooker, add the cauliflower, cover, and cook on LOW for 3–4 hours (or until fork-tender).
Serve: Carefully transfer to a platter, garnish with parsley, and slice into wedges.
Pro Tips
For a golden crust: Broil for 3–5 minutes after slow cooking (watch closely!).
Boost flavor: Add whole garlic cloves, lemon slices, or herbs to the broth.
Make it creamy: Serve with a side of yogurt sauce or melted cheese.
Flavor Variations
Middle Eastern: Add ½ tsp cumin + ¼ tsp turmeric, garnish with tahini and pomegranate seeds.
Italian: Use dried oregano and basil, top with marinara and Parmesan.
Spicy: Mix in ½ tsp chili flakes or cayenne before cooking.
This fuss-free dish proves that simple ingredients can be extraordinary with the right technique. Set it, forget it, and enjoy a surprisingly elegant meal!
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