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
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
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.
To submit a recipe click here
The Best Slow Cooker Cookbook Ever,
by Natalie Haughton
and A SPECIAL THANKS TO THE VEGETARIAN VOICE
This site is the property of Michael McKennedy.
All original images, photographs and content may not be reproduced in any manner
except with permission from Michael McKennedy © 2000
This site created by: Michael McKennedy
Last Update: 03/29/2000