Cauliflower is a really special vegetable. It’s incredibly versatile, and these days you’ll see a lot of people chopping it finely and using it as a substitute for rice. I’ve even seen it used as a substitute for pizza crust. Who would have thought? This recipe demonstrates simplicity to the max while letting the beloved vegetable shine in its own glory.
The classic combination of butter, sage and lemon gives this recipe all the extra love it needs to stand out from the rest. We cook the cauliflower whole, leaves and all, wasting nothing. Slowly roasting and steaming in the slow cooker, the cauliflower cooks to a perfect tenderness, while Parmesan cheese adds a nice crust around the outside. The natural liquid of the cauliflower releases into the pot, and with some fresh parsley mixed in at the end, we use it to sauce the finished dish.

Slow cooker whole cauliflower

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