Description
A simple, flavorful recipe for whole slow-cooked cauliflower that is tender and infused with aromatic spices. This dish is cooked low and slow in a slow cooker for several hours until perfectly fork-tender, then optionally finished under the broiler for a golden roasted touch. Ideal as a vegetarian main or side dish, garnished with fresh parsley for a vibrant presentation.
Ingredients
Scale
Cauliflower
- 1 head cauliflower (whole, intact)
Seasoning
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika (smoked if available)
Cooking Liquid
- 1/4 cup vegetable broth (or water + a pinch of salt)
Garnish (optional)
- chopped parsley (or any green garnish)
Instructions
- Prepare the Cauliflower: Remove the large outer leaves from the cauliflower. Trim the stem just enough so the head sits flat in the slow cooker, ensuring even cooking.
- Mix the Seasoning: In a small bowl, combine the olive oil, salt, black pepper, garlic powder, and smoked paprika. Mix well to create a flavorful rub.
- Season the Cauliflower: Rub the seasoning mixture all over the cauliflower, making sure to get into all the crevices for maximum flavor absorption.
- Set up the Slow Cooker: Pour the vegetable broth into the bottom of the slow cooker to create steam and prevent drying. Gently place the cauliflower head inside, core side down, for stability.
- Slow Cook: Cover with the lid and cook on low for 3–4 hours (reduce to about 2.5 hours for smaller cauliflower heads) until the cauliflower is fork-tender but still holds its shape.
- Optional Broil: For a golden roasted finish, carefully transfer the cooked cauliflower to a baking sheet. Broil in the oven for 3–4 minutes until the surface is lightly browned and crisp. Watch closely to prevent burning.
- Garnish and Serve: Sprinkle chopped parsley or your choice of green garnish over the cauliflower. Slice into wedges and serve warm for a comforting and visually impressive dish.
Notes
- Cooking times may vary depending on the size of the cauliflower and the slow cooker model.
- Substitute vegetable broth with water plus a pinch of salt if preferred.
- To keep the dish vegan, ensure the vegetable broth is free from animal products.
- Broiling is optional but adds a pleasant roasted texture and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and gently reheated.
