1 large head cauliflower (2-2 1/2 lbs), broken into 8 pieces
1/4 tsp salt
1/4 tsp freshly ground black pepper
2/3 cup vegetable broth (or chicken broth)
4-oz reduced fat cream cheese, cubed
1/2 tsp dried thyme
1/2 cup shredded reduced fat cheddar cheese
Place the cauliflower pieces in a 4 to 5-quart slow cooker or crockpot. Sprinkle the salt and pepper evenly over the cauliflower and add the broth.
Place the lid on the cooker and cook on low setting for 3 to 4 hours. (In a hurry? Cook on high setting for half that time.) Using a slotted large spoon, transfer the cauliflower to a serving bowl.
Make a sauce by adding the cream cheese and thyme to the liquid in the cooker, whisking until smooth. Spoon the sauce over the cauliflower. Sprinkle with the cheddar cheese and serve.