Description
This whole slow-cooked cauliflower recipe features a tender, flavorful head of cauliflower seasoned with a blend of olive oil, garlic, paprika, and spices, then slow-cooked to perfection for a melt-in-your-mouth texture. Finished optionally under the broiler for a golden crust, it’s a simple yet impressive vegetarian dish perfect as a side or centerpiece.
Ingredients
Scale
Main 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
- Prepare the Cauliflower: Remove the large outer leaves from the cauliflower. Trim the stem just enough so the head can sit flat in the slow cooker, ensuring stability during cooking.
- Season the Cauliflower: In a small bowl, combine olive oil, salt, black pepper, garlic powder, and paprika. Rub this mixture generously all over the cauliflower, making sure to get into every crevice to maximize flavor penetration.
- Set Up Slow Cooker: Pour the vegetable broth into the bottom of the slow cooker. Carefully place the seasoned cauliflower inside, positioning it core side down to help it cook evenly and retain moisture. Cover with the lid.
- Cook the Cauliflower: Cook on the low setting for 3 to 4 hours, or approximately 2.5 hours if your cauliflower is smaller. The cauliflower is done when it is fork-tender and easily pierced.
- Optional Broil for Finish: For a roasted, crispy finish, transfer the slow-cooked cauliflower onto a baking sheet. Broil it in the oven for 3 to 4 minutes until the surface turns golden brown. Keep a close eye on it to prevent burning.
- Serve: Sprinkle the cauliflower with chopped parsley or your choice of garnish. Slice into wedges and serve warm as a delicious vegetable side or main course.
Notes
- Be careful not to overcook the cauliflower in the slow cooker; it should be tender but not mushy.
- The optional broiling step adds a crispy texture and enhanced flavor but can be skipped for a softer finish.
- You can substitute vegetable broth with water plus a pinch of salt if desired.
- Adjust seasoning quantities to taste, especially salt and paprika.
- Leftovers can be refrigerated and gently reheated.
