Slow Cooker Whole Cauliflower Dijon Parmesan is a not-to-be-missed dish. Wholesome cauliflower frosted with a delicious cheesy mustard topping. An easy and wonderful addition to any meal.
If you haven't already started serving whole roasted cauliflower, you are missing out. It has quickly become my favorite way to serve this perfect vegetable as a side dish or even a main course.
Bonus: my lazy self is very happy letting everyone carve into a whole head at the table. It certainly beats spending time over the sink cutting it into florets!
Cauliflower is a definite winner in my house. My most vegetable-adverse child claims it as his favorite. I assume the mild taste and the way it easily adapts to so many different flavors are the reasons.
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To make this healthy recipe you will need these wholesome ingredients:
- Cauliflower - a medium-sized head of cauliflower words perfectly
- Garlic - minced. Fresh garlic is great. I am lazy and always keep a jar of already minced garlic on hand.
- Olive oil /
- Dijon mustard
- Parmesan cheese - grated (again fresh grated is amazing, but I am too lazy!)
Start this cauliflower recipe by rinsing off the head and removing all the leaves. Next, cut the bottom of the head so that it sits flat.
Insider info: You do not need to use a knife to dig out the full stem of the cauliflower when slow cooking. The low and slow cooking will soften it up and make it just as delicious as the florets.
In a small bowl, whisk together garlic, olive oil, mustard, and parmesan cheese.
Grease your slow cooker with a non-stick agent (such as cooking spray or olive oil) of your choice. Place your whole cauliflower head into the bottom of your slow cooker. Use a knife or spatula or spread the mustard-oil mixture all over the head of the cauliflower.
I like to think of it as similar to frosting a cake. You want to spread a full layer of the parmesan mixture over the entire outside.
Cover your slow cooker and cook on low for 6-8 hours. Your cauliflower is ready when it is soft at its innermost core. For best results, you can test this by inserting a sharp knife deep into the center.
To serve this great recipe, just remove it from your slow cooker with tongs and place it on a plate. It can be pulled apart with two forks or cut into thick wedges like a pie.
For a crispier outer crust, place your cooked cauliflower on a prepared baking sheet. Slide it in the oven on an oven rack and broil. This should take just a few minutes and will brown and crisp things up a bit.
Sprinkling with some crunchy sesame seeds and fresh parsley is a wonderful way to dress this perfect side dish up. As is melting some freshly grated sharp cheddar cheese on top.
Some additional topping ideas options include a few grinds of black pepper, some fresh chives, or a sprinkling of your favorite fresh herbs. Lemon wedges are also great served right alongside for anyone who wants a little extra oomph.
This is one of those easy recipes that goes with just about everything I love serving it with hearty meat dishes such as beef stew and balsamic roast. It is equally great next to a tuna or turkey salad sandwich.
Leftovers can be easily stored in the refrigerator in an airtight container or bag. They will stay fresh in the fridge for several days and are great eaten cold or quickly reheated in the microwave.
Leftovers can also be frozen. They are easy to defrost in an oven or microwave. You can freshen things up by topping frozen cauliflower with some fresh parmesan cheese when reheating.
😉Hints & hacks
- While most people would serve this as an easy side dish, it also makes a great main dish. To serve as a main, try cutting it lengthwise into cauliflower steaks. The perfect entree for a non meat eater!
- I always recommend the use of a slow cooker liner. This is, of course, an optional step. I like to purchase my liners in bulk for a less expensive per-piece price.
- In the market for a new slow cooker? I love my new one!
- This is a great dish if your people will be eating at different times. After the cooking time, turn your slow cooker to low and everyone can grab a chunk of cauliflower, no matter what time they are ready to eat.
- Not a fan of slow cooker liners, I just discovered these awesome parchment paper liners that work perfectly with this recipe!
- As mentioned, I am a fan of buying minced garlic by the jar. Of course, fresh minced garlic would be a delicious upgrade to this recipe.
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Slow Cooker Whole Cauliflower Dijon Parmesan
- 4 quart slow cooker or larger
- slow cooker liner or parchment paper (optional)
- 1 head cauliflower
- ¼ cup olive oil
- ¼ cup Dijon mustard
- ¼+ cup Parmesan cheese grated
- 1 tablespoon garlic minced
- rinse ad remove leaves from cauliflower. Cut the stem so it lays flat on the bottom.1 head cauliflower
- place cauliflower into slow cooker
- in a mixing bowl, whisk together oil, grated Parmesan, Dijon mustard, and garlic¼ cup olive oil, ¼ cup Dijon mustard, ¼+ cup Parmesan cheese, 1 tablespoon garlic
- using a dull knife or small spatula, spread mustard/cheese mixture over top of the cauliflower (like frosting a cake)
- cover and cook on low for 6-8 hours. Until cauliflower is easily pierced through to the center of the stem with a sharp knife.
- serve and enjoy!