Directions
1. If cauliflower has greens still attached to the bottom, leave them on. Place whole cauliflower in the slow cooker.
2. 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.
3. Evenly sprinkle with the salt and pepper, followed by the powdered Parmesan cheese.
After the cheese, the cauliflower should be completely covered
4. Pour the lemon juice around the cauliflower in the slow cooker (not on top of the cauliflower).
5. Cook on low for 5 hours, or on high for 3 hours, 30 minutes.
6. Gently remove the cauliflower from the slow cooker.
Add parsley to the slow cooker and mix with the liquid from cooking.
7. Slice the cauliflower.
Pour the sauce (cooking liquid with parsley) over the top.
8. 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!
