INGREDIENTS
1 large head cauliflower
separated into florets and chopped
28 ounces canned diced peeled tomatoes
14 1/2 ounces vegetable broth
1 medium onion, chopped
1/2 teaspoon garlic powder
2 teaspoons curry powder
1/4 teaspoon ground cumin
Salt and freshly ground pepper
INSTRUCTIONS
In a 3 1/2-quart electric slow cooker,
combine the cauliflower, tomatoes with their
liquid, broth, onion, and garlic powder.
Cover and cook on the low heat
setting about 7 hours, or until the cauliflower
is tender.
Increase the heat to the high setting.
Stir in the curry powder and cumin and
season with salt and pepper to taste.
Cover and cook on high 1/2 hour longer.
Serve hot or refrigerate and serve cold.
Serves 4-5