| Servings: 4-6 |
Ingredients
- 1 large whole cauliflower
- 4 cloves garlic, minced
- 4 tablespoons no salt melted butter
- 1 tablespoon finely chopped sage
- 1 lemon, juiced and zested
- ½ teaspoon pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley
Directions
If cauliflower has greens still attached to the bottom, leave them on. Place whole cauliflower in the slow cooker.
In a small bowl, mix together garlic, butter, sage and lemon zest.
Pour butter mixture over cauliflower. Use your fingers to rub into the surface.
Evenly sprinkle with the pepper, followed by the Parmesan cheese.
Pour the lemon juice around the cauliflower in the slow cooker (not on top of the cauliflower).
Cook on low for 5 hours, or on high for 3 hours, 30 minutes.
Gently remove the cauliflower from the slow cooker. Add parsley to the slow cooker and mix with the liquid from cooking.
Slice the cauliflower and pour the sauce (cooking liquid with parsley) over the top.
Serve with grilled chicken or fish, or let it stand alone and shine.
Pro tip: If your cauliflower still has the greens on, you can eat those as well. It’s actually a waste to cut them off and throw away. Plus, they’re delicious!
Recipe from Cooktop Cove, adapted for low sodium
