Slow Cooker Cauliflower Chowder

I had some cauliflower and broccoli in my fridge that I needed to use.  I found some inspiration for a recipe in my The Everything Healthy Slow Cooker cookbook.  They had a recipe for Cauliflower Chowder.  I used it as a basic idea, but as I often do, "did my own thing". So, here's what I did! So many recipes call for this many cups of this vegetable, or that many ounces of that ingredient.  I just used the whole darn head of caulifower and the whole darn head of broccoli--no measuring.  Just break them into florets.  

1 Head of Cauliflower--broken into florets
2 quarts water
2 beef bullion cubes
1 vidalia onion--diced
3 cloves garlic--minced
1/2 tsp black pepper
1/2 tsp salt (I tend to make mine less salty--add salt to taste)
1 Head of broccoli--broken into florets--save stems for another use
10 baby carrots--cut into pieces
8 oz. of sliced mushrooms
8 oz. shredded cheddar cheese

I also ended up adding a teaspoon of garlic powder after I blended with the immersion blender.  We love garlic in our house!

Place cauliflower, water, bullion cubes, minced garlic, black pepper, chopped onion and salt into slow cooker.  Cook on Low for around 5 hours.
After the 5 hours, use immersion blender to blend the ingredients until there are no chunks of cauliflower left.
Add the broccoli, Carrots, Mushrooms and Cheese.
Cook for 1 - 1 1/2 hours longer until broccoli and carrots are fork-tender.

Enjoy!  What is your favorite cauliflower dish?

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