Crock Pot Cheesy White Chili With Cauliflower Recipes

CROCK POT CHEESY WHITE CHILI WITH CAULIFLOWER

Steps:

• In a skillet, heat oil over medium heat. Add onions and cook until softened. Add garlic, jalapeno pepper, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add beans and stock and stir to combine.
• Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until hot and bubbling.
• Stir in cauliflower, green pepper, Monterey Jack cheese, and cream cheese and chilies, if using. Cover and cook on HIGH for 25 to 30 minutes, until green peppers are softened and cauliflower is heated through. Ladle into bowls and garnish as desired. Serves 6 to 8.
• Delicious & Dependable Slow Cooker Recipes.

CROCK POT VEGETARIAN BUFFALO CAULIFLOWER CHILI

Steps:

• Add all ingredients to a 3-quart or larger slow cooker. Stir.
• Cook on low for 8-10 hours. Taste and add additional salt, if desired.
• Serve with assorted toppings.
• Chili keeps refrigerated in an airtight container for 2-3 days, or freeze in zipper bags for up to 3 months.

SLOW-COOKED CHEESY CAULIFLOWER

Steps:

• In a 6-qt. slow cooker, combine cauliflower, soup and cheese. Cook, covered, on low for 5-6 hours or until cauliflower is tender. Stir in sour cream, salt and pepper., In a small skillet, melt butter over medium heat. Add bread crumbs; cook and stir until golden brown, 2-3 minutes. Sprinkle over cauliflower.

BUFFALO CAULIFLOWER CHILI - CROCK POT

Steps:

• Add all ingredients to a 3-quart or larger slow cooker. Stir.
• Cook on low for 8-10 hours. Taste and add additional salt, if desired.
• Serve with assorted toppings.
• Enjoy!
• Chili keeps refrigerated in an airtight container for 2-3 days, or freeze in zipper bags for up to 3 months.

SLOW COOKER CAULIFLOWER CASSEROLE

Steps:

• Spray the inside of a 4- to 6-quart slow cooker with cooking spray.
• Spray a small skillet with cooking spray and add sausage. Cook over medium heat until sausage are browned, 2 to 3 minutes. Transfer to the prepared slow cooker. Add cauliflower, cream cheese, butter, garlic powder, salt, pepper, and red pepper flakes; stir to combine.
• Cover slow cooker and cook on Low until cauliflower is fork tender, about 2 hours. Stir in pepper Jack cheese and cook for 30 minutes longer.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels and crumble once cool enough to handle. Sprinkle crumbled bacon over finished casserole.

SLOW COOKER CHEESY CAULIFLOWER

Steps:

• Lightly spray slow cooker with nonstick cooking spray.
• Chop your cauliflower into florets and place in the bottom of your slow cooker.
• Pour water over cauliflower.
• Spoon the cream of chicken soup over the cauliflower. Do not dilute the soup.
• Sprinkle cheddar cheese over the soup.
• Cover and cook on low for about 4 hours or until cauliflower is fork tender.
• At the end of the cook time, melt the butter in a small saucepan. Add the bread crumbs and cook until golden brown; set aside.
• Add sour cream, salt, and pepper into the cooked cauliflower; mix well.
• Sprinkle cooked bread crumbs on top and serve.

SLOW COOKER CHEESY CAULIFLOWER CASSEROLE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Once cool enough to touch, crumble and divide into thirds.
• Spray the inside of a slow cooker with cooking spray.
• Place cauliflower into the slow cooker and pour chicken broth on top. Season with salt, pepper, and turmeric.
• Combine cream of chicken soup, mozzarella cheese, and Cheddar cheese in a bowl. Pour over cauliflower mixture.
• Cook on High until cauliflower is cooked to your liking, about 2 hours. Stir in 2/3 of the crumbled bacon just before serving.
• Transfer to serving platter and top with green onion and remaining bacon.