Still going through my cauliflower phase and this recipe is an easy way to make a delicious dish with little to no effort. I normally do not cook with cans of soup due to the salt content; however for this recipe I had all the ingredients, the can of soup and evaporated milk, and decided to give it go anyway.
Crock Pot Cauliflower and Cheese
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1 medium/large head of cauliflower, cut into florets
1 small onion, finely diced
1 can of condensed cream of mushroom soup
1 can (370ml) of evaporated milk
1 teaspoon paprika
1-2 teaspoons Colemans mustard powder
salt and pepper, to taste
3 cups of grated cheddar cheese
Grease the inside of a 3 to 4 quart crock pot.
Place the cauliflower florets inside the crock pot.
In a large saucepan combine the diced onion, soup, evaporated milk, paprika, mustard powder, salt and pepper, and the grated cheese. Heat over medium heat, stirring constantly, until the cheese has melted.
Pour the sauce over the cauliflower. Give a stir if you feel the need to. Then place the lid on the slow cooker and cook on low for 3 to 4 hours. It depends on how tender you would like the cauliflower to be.
Notes: I used old cheddar cheese however do not recommended using extra-old cheddar. It is acidic and may make the sauce go grainy. Also cooking on high may curdle the sauce so cooking on low is strongly recommended. You may try adding curry powder, chili powder, turmeric, crushed garlic and fresh chives. Even though I had set the slow cooker to 4 hours, I found that by 3 1/2 hours the cauliflower had the perfect tenderness for my liking. The sauce was not heavy or stodgy perhaps because I added the whole can of evaporated milk; possibly if I had added less the sauce would have been a bit more thick.
Have a good weekend everyone! - JD