Whole Slow-Cooked Cauliflower
This whole roasted cauliflower is slow-cooked to tender perfection with a simple seasoned oil rub. It's effortless, flavorful, and the perfect plant-based centerpiece or side dish. Dress it up with herbs or spices to make it your own.
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Ingredients
- 1 head cauliflower whole, intact
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika smoked if available
- 1/4 cup vegetable broth or water + a pinch of salt
- chopped parsley or any green garnish, optional
Instructions
- Remove large outer leaves from the cauliflower. Trim the stem just enough so the head sits flat in the slow cooker.
- In a small bowl, mix together the olive oil, salt, pepper, garlic powder, and paprika. Rub the mixture all over the cauliflower, getting into all the crevices.
- Pour the vegetable broth into the bottom of the slow cooker. Gently place the cauliflower head inside, core side down. Cover with the lid.
- Cook on low for 3–4 hours (or 2.5 hours for a smaller cauliflower) until fork-tender.
- Optional: For a roasted finish, transfer the cauliflower to a baking sheet and broil for 3–4 minutes until golden. Watch carefully to avoid burning.
- Sprinkle with chopped parsley or garnish of choice. Slice into wedges and serve warm.
Notes
No paprika? Try curry powder. Want it spicy? Add chili flakes. This is a super flexible recipe — make it yours.
Nutrition
Serving: 1servingCalories: 118kcalCarbohydrates: 11.5gProtein: 4.5gFat: 6.8gSaturated Fat: 1gSodium: 657mgFiber: 4.5gSugar: 4.4g