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.
Yield: 6 to 8 servings.
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.
Yield: 6 to 8 servings.
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