Description

This Whole Slow-Cooked Cauliflower recipe features a tender, flavorful cauliflower head slow-cooked to perfection with olive oil, garlic, and smoked paprika. The slow cooker method infuses the vegetable with rich seasoning while keeping it moist and fork-tender. Optionally finished under the broiler for a golden, roasted touch, it’s a simple, wholesome side dish perfect for comforting meals.

Ingredients

Scale

Cauliflower

1 head cauliflower (whole, intact)

Seasoning Mix

2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp paprika (smoked if available)

Additional

1/4 cup vegetable broth (or water + a pinch of salt)
Chopped parsley (or any green garnish, optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cauliflower: Remove the large outer leaves from the cauliflower and trim the stem slightly so the cauliflower head can sit flat inside the slow cooker.
Season the Cauliflower: In a small bowl, combine olive oil, salt, black pepper, garlic powder, and smoked paprika. Rub this mixture thoroughly all over the cauliflower, making sure to get the seasoning deep into the crevices for maximum flavor.
Add Broth and Place in Slow Cooker: Pour the vegetable broth into the base of the slow cooker. Carefully place the seasoned cauliflower inside, core side down, to allow even cooking. Cover with the lid.
Slow Cook: Cook on the low setting for 3 to 4 hours, depending on the size of the cauliflower, until it is tender and can be easily pierced with a fork.
Optional Broil for Finish: For a crispy roasted finish, transfer the cooked cauliflower to a baking sheet and place under the broiler for 3 to 4 minutes. Keep a close eye on it to prevent burning and achieve a golden-brown color.
Garnish and Serve: Sprinkle with chopped parsley or your preferred green garnish. Slice the cauliflower into wedges and serve warm as a delicious side dish.

Notes

Use smoked paprika if possible for a deeper, smoky flavor.
Broiling is optional but adds a wonderful roasted crust to the tender cauliflower.
You can substitute vegetable broth with water and a pinch of salt if preferred.
Adjust cooking time based on cauliflower size; smaller heads may cook faster.
This dish pairs beautifully with grains, roasted meats, or as a vegetarian main.