Description
A simple and flavorful slow-cooked whole cauliflower recipe, seasoned with garlic, paprika, and olive oil, then gently steamed to tender perfection in a slow cooker. Optionally finished under the broiler for a slight roasted touch, this dish makes a wholesome and elegant vegetarian side or main course.
Ingredients
Scale
Vegetables
- 1 head cauliflower (whole, intact)
Seasonings & 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 (Optional)
- Chopped parsley or any green garnish
Instructions
- Prepare the cauliflower: Remove the large outer leaves from the cauliflower and trim the stem just enough so the cauliflower head can sit flat inside the slow cooker.
- Make the seasoning rub: In a small bowl, combine olive oil, salt, black pepper, garlic powder, and smoked paprika. Rub this mixture evenly over the entire cauliflower head, making sure to get into all crevices for full flavor.
- Set up the slow cooker: Pour the vegetable broth into the bottom of the slow cooker to create a steaming environment. Place the seasoned cauliflower inside the slow cooker core side down, then cover with the lid.
- Slow cook the cauliflower: Cook on low heat for 3 to 4 hours, or about 2.5 hours if your cauliflower is smaller, until the vegetable is fork-tender and soft throughout.
- Optional broil for a roasted finish: For a golden, roasted crust, transfer the cooked cauliflower to a baking sheet and broil in the oven for 3 to 4 minutes. Watch carefully to prevent burning, aiming for a lightly browned surface.
- Garnish and serve: Sprinkle chopped parsley or your preferred garnish on top. Slice the cauliflower into wedges and serve warm as a flavorful side or vegetarian main dish.
Notes
- Using smoked paprika enhances the flavor but regular paprika works well too.
- Broth can be substituted with water plus a pinch of salt to keep it simple.
- Be careful when broiling; watch closely as the cauliflower can burn quickly.
- This recipe works well served as a main vegetarian entree or as a hearty side dish.
- Adjust seasoning amounts to taste or add fresh herbs for extra flavor.
