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It’s not that you have to hold me down and force me to eat my veggies, it’s just that I think they need a little ‘help’ to make them good. If you add cheese, then they’re great and I’m going to eat them like they’re going out of style. This slow cooker cauliflower and cheese is a super-simple way to make a delicious side dish that anyone will love.
This Is A Big Favorite In Our House
I’ve made slow cooker cauliflower with cheese a number of times. Sometimes I mix it up by using half a head each of cauliflower and broccoli. Or just broccoli. Whatever you prefer, it’s good stuff!
Try to cut or slice your veggies to be about the same size. You’ll want to remove any super-large, thick stem pieces as those aren’t as good and might not cook all the way through.
You Have Options
- For a little kick, add a few pinches of red pepper flake. Diced pickled jalapeno slices are great too!
- For a little bit of a crunch, serve topped with a few good sprinkles of French fried onions.
- For a little color, add well-drained chopped pimentos.
- For color and bite, add sliced green onions right before serving.
- For appearance and flavor, sprinkle the tops of the cauliflower with shredded cheese just before serving. Pepper jack or Monterey jack are a great contrast.
- Generous Capacity: 7-quart slow cooker that…
- Cooking Flexibility: High or low slow cooking…
Melty Love
To get the best melty cheese, you need to shred it yourself. That store-bought bagged stuff has ‘stuff’ on it that keeps it from sticking together, but doesn’t help it melt any. Quite the opposite actually. I use my trusty countertop manual shredder for times like these. It can crank out (literally) a ton of perfectly-shredded cheese in a matter of minutes. And cleanup is a breeze. I just disassemble the unit and pop it into the dishwasher.
- Makes Everything Simple : Just forget your bagged…
- Premium Material : All parts of the rotary cheese…
Also try my mashed cauliflower.
Slow Cooker Cauliflower and Cheese
Equipment
Ingredients
- 1 head cauliflower or broccoli, cut into florets (or do 1/2 head of each)
- 10.5 ounces condensed cheddar soup
- 5 ounces evaporated milk
- ยฝ teaspoon kosher salt
- ยฝ teaspoon freshly ground black pepper
- ยฝ teaspoon paprika
- ยผ cup onion finely diced
- 2 cups cheddar shredded
Instructions
- Lightly spray a 3-4 quart slow cooker with non-stick spray.
- Add the florets.
- In a medium saucepan over medium heat, combine the remaining ingredients.
- Stir until the cheddar has melted.
- Pour the cheese mixture over the florets.
- Cover and cook on low 3 to 4 hours or on high for 2 hours, or until crisp-tender. Cook longer if you like your veggies more tender.
Notes
Nutrition
- Package Includes: Six (6) Reynolds Kitchens Slow…
- Easy Cleanup: These strong, reliable slow cooker…