Really easy to make and really tasty! Vary the amounts of the spices if you lean more toward the flavor of one over another.
Makes about 3 cups.
1 head cauliflower
Olive oil for drizzling
Ground cumin
Ground turmeric
Ground cayenne
Ground coriander
Salt and pepper to taste
1. Core the cauliflower and break the head up into florets. You can trim and cut the stems into bite-sized pieces, as well.
2. Put the pieces into the slow cooker. Drizzle with olive oil so that there is a light coating of oil on the cauliflower. Lightly dust the oiled cauliflower with the spices, just so the florets and stems are covered. If you are a hesitant cook who isn’t sure about quantities, you can combine about 1/4 cup olive oil with 2 teaspoons curry powder—which is a pre-combined blend of the spices listed above—and pour this over the cauliflower.
3. Cover and cook on Low for 4 to 5 hours, or on High for 2 to 3 hours until the cauliflower is tender. Season with salt and pepper, and serve in a bowl that has been lined with fresh lettuce leaves.
Variation:
For a more colorful dish, replace half of the head of cauliflower with half a head of broccoli.