1 head of cauliflower, with the florets broken or cut off
1/2 cup chicken stock
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter, cold and cut into pieces
1/2 cup cheddar cheese, shredded
6 slices bacon, roughly chopped
3 tablespoons chives, roughly chopped
Place cauliflower florets into a 6-quart slow cooker. Sprinkle with salt and pepper.
Add the chicken stock around the sides of the cauliflower. Do not pour over, as this can remove the seasoning.
Place the butter pieces on top of the cauliflower.
Place lid on the slow cooker and cook on low for 3 hours.
Remove the slow cooker lid and add the cheddar cheese. Place lid back on and cook for another 30 minutes, or until the cheese is melted.
While waiting for the cheese to melt, add the bacon pieces to a frying pan set over medium heat. Cook the bacon pieces until they are cooked through and crisp. Transfer to a plate lined with paper towels.
When cauliflower is finished cooking, remove from the slow cooker with a slotted spoon and transfer to a serving platter. Sprinkle with cooked bacon and chives.