Whole30 Crockpot Whole Roasted Cauliflower

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Welcome to my latest whole30 recipe. In this recipe I will be showing you my whole30 version of the classic whole roasted cauliflower and cooking it in the crockpot.

I love this recipe. I mean I REALLY LOVE THIS RECIPE. Never mind all the vegetarians out there; this is for me to have with my baked chicken or with a salad in the summer.

It is full of flavour, totally healthy and makes me wish I was still a vegetarian.

You literally have a minute or two of preparation time, slap it into the slow cooker and then let the slow cooker do the work for you.

Even better – you cook it in silver foil so all your slow cooker will need when done is a quick wipe.

When we last had it we served it as a side to our roast chicken and then had it with some salad.

It was an amazing evening meal and my teenage son demanded that I give him more. Well I would…..if I hadn’t already eaten all the leftovers!

If you’re on the Whole30 it can sometimes be difficult to choose new and exciting ways to eat your vegetables, well this is it.

Print Recipe

Whole30 Crockpot Whole Roasted Cauliflower

Welcome to my latest whole30 recipe. In this recipe I will be showing you my whole30 version of the classic whole roasted cauliflower and cooking it in the crockpot.

Prep Time5 mins

Cook Time4 hrs

Total Time4 hrs 5 mins

Course: Main Course, Side Dish

Cuisine: Slow Cooker

Servings: 4

Calories: 171kcal

Author: RecipeThis.com

Ingredients

• Whole30 Book
• 1 Large Cauliflower
• 3 Tbsp Coconut Oil
• ½ Litre Vegetable Stock
• 5 Tbsp Mustard Seeds
• 2 Tbsp Oregano
• 2 Tbsp Parsley
• Salt & Pepper

Metric – Imperial

Instructions

• Lay out a big sheet of silver foil and preheat your slow cooker to the high setting.
• Cut all the green leaves off your cauliflower so that you are just left with the edible bits.
• Massage the head of the cauliflower with the coconut oil.
• Cover it with the mustard seeds and half the other seasonings.
• Seal up the silver foil, shake it about so that it is well covered and place in the slow cooker.
• Cook on high for four hours.
• Mix together the vegetable stock and the rest of the seasonings.
• After 4 hours open the silver foil and pour on the vegetable stock. Then cook for a further hour on high. Open it up and fork through it and it will become pulled cauliflower. And will be like a creamy version of cauliflower rice.
• Serve.

Notes

If you are a vegetarian on the Whole30 I would recommend that you allow it to cook for an extra hour than the recipe suggests above and add a litre of stock. Then when it is finished it will be just like pulled cauliflower. I have explained how to do this as an optional extra in number #8.

Nutrition

Calories: 171kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 0mg | Sodium: 46mg | Potassium: 529mg | Fiber: 4g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 72.4mg | Calcium: 95mg | Iron: 2.4mg

Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.

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