Slice up cauliflower, pop it in the slow cooker, and in just 10 minutes prep, you've got a tasty meal

Ever feel like you hit a culinary rut, especially with veggies? That’s where these Slow Cooker Cauliflower Wedges come in. The slow cooker method truly transforms this often-underappreciated vegetable into something tender and full of flavor. This dish is perfect for busy weekdays, and I love how it lets me set it, forget it, and come back to something wonderful. It’s not just easy; with garlic and spice, each wedge comes out just bursting with aroma and flavor. One try, and you might never look at cauliflower the same way again!

These cauliflower wedges are superb when you need a substantial yet healthy side dish. I like serving them alongside a juicy grilled chicken breast or a hearty piece of fish. For a vegetarian option, pair them with quinoa or a bean salad for a protein-packed meal. Don't forget a spritz of fresh lemon juice right before serving to bring out the zesty flavors!

Servings: 4

1 large head of cauliflower, leaves removed, cut into 6 wedges
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Chopped parsley and lemon wedges, for garnish

1. Gently wash the cauliflower head and pat dry.

2. Slice the cauliflower into 6 equal wedges. Ensure the core is intact in each wedge to hold them together during cooking.

3. In a small bowl, mix together the olive oil, garlic powder, smoked paprika, salt, and pepper.

4. Brush each cauliflower wedge with the oil and seasoning mixture, ensuring each piece is well-coated.

5. Place the wedges in the slow cooker, setting them against each other for support.

6. Cover and cook on low for 3 to 5 hours, or until the cauliflower is tender and slightly browned.

7. Garnish with chopped parsley and serve with a wedge of lemon on the side.

If you’re feeling adventurous, you can tweak the spices according to your taste. Try adding some curry powder for an Indian spin, or a sprinkle of parmesan and Italian herbs for a comforting European touch. For a bit of a crunch, toss in some pine nuts or breadcrumbs in the last half hour of cooking.