Directions:
Leave the greens attached to the cauliflower and place it whole in the slow cooker.
In a small bowl, mix the garlic, melted butter, sage, and lemon zest. Pour this mixture over the cauliflower, using your fingers to ensure it’s evenly distributed.
Season the cauliflower with salt and pepper, then generously sprinkle the powdered Parmesan cheese all over it.
Carefully pour the lemon juice around the base of the cauliflower in the slow cooker, avoiding washing off the cheese and butter mixture.
Set the slow cooker on low for 5 hours or on high for 3 hours and 30 minutes, letting the cauliflower become tender and flavorful.
After cooking, remove the cauliflower gently, add parsley to the leftover liquid in the slow cooker, and stir to create the sauce.
Slice the cauliflower, serve on a platter, and drizzle the parsley-infused cooking liquid over the top for an added burst of flavor.
Enjoy this wholesome, effortlessly elegant dish that brings out the best in cauliflower, making it the star of your meal with its tender texture and rich flavors.
This recipe is now my absolute favorite breakfast and can also be taken on the go.
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