Description
A beautifully tender whole cauliflower slow-cooked to perfection with aromatic spices and olive oil. This comforting vegetarian recipe is easy to prepare and delivers a flavorful, healthy side dish or main course that can be finished under the broiler for a golden, roasted touch.
Ingredients
Scale
Vegetables
- 1 head cauliflower (whole, intact)
Seasonings and Oils
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika (smoked if available)
Liquids
- 1/4 cup vegetable broth (or water + a pinch of salt)
Garnish
- Chopped parsley (or any green garnish, optional)
Instructions
- Prepare the Cauliflower: Remove large outer leaves from the cauliflower and trim the stem just enough so the head sits flat in the slow cooker, ensuring even cooking.
- Season the Cauliflower: In a small bowl, combine olive oil, salt, black pepper, garlic powder, and paprika. Rub this flavorful mixture all over the entire cauliflower, getting into all the crevices for maximum flavor infusion.
- Set Up the Slow Cooker: Pour the vegetable broth into the bottom of the slow cooker to create a moist cooking environment. Gently place the cauliflower head inside the cooker, core side down, then cover it with the lid.
- Slow Cook: Cook the cauliflower on low heat for 3 to 4 hours (reduce to approximately 2.5 hours if using a smaller cauliflower) until the vegetable is fork-tender and fully cooked through.
- Optional Broil for Finish: For a crispy, roasted finish, transfer the cooked cauliflower to a baking sheet and broil it for 3 to 4 minutes until golden brown. Keep a close eye to prevent burning.
- Garnish and Serve: Sprinkle with chopped parsley or your preferred green garnish. Slice the cauliflower into wedges and serve warm for a delicious meal or side dish.
Notes
- Adjust cooking time based on the size of the cauliflower: smaller heads will cook faster.
- Use smoked paprika for a deeper flavor, but regular paprika works fine.
- Broiling is optional but adds a nice color and texture contrast.
- This recipe is vegetarian and easy to adapt to vegan diets.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
