Cheesycauliflowersoupcrockpotslowcooker Recipes

Steps:

• Place cauliflower in a 4-qt. slow cooker. Chop the celery, carrots, peppers and onion; add to slow cooker. Stir in the broth, Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until vegetables are tender. , In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted.

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.

Steps:

• Put cauliflower, onion, celery and chicken stock in crockpot.
• Cover and cook on low for 4-6 hours.
• Puree in blender.
• Return to crockpot and blend in cream, worcestershire and cheese.
• Add salt and pepper to taste.
• Stir to mix.

Steps:

• In a large pot, fry the bacon pieces over medium-high heat until crisp. Drain the bacon on a paper towel and set aside. Pour off the grease and return the pot to the stove.
• Add the onions to the pot and cook over medium-high heat for 3 to 4 minutes. Add the cauliflower, sprinkle with the Cajun spice and 1/2 teaspoon black pepper and cook, stirring, until the cauliflower starts turning golden brown, another 3 to 4 minutes. Stir in the chicken broth, bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
• Use an immersion blender to puree the mixture slightly, or all the way if you prefer. (Or use a regular blender; just don't fill too full.)
• In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it thickens. Remove from the heat and stir in the half-and-half.
• Pour the white sauce into the soup. Turn the heat to medium high and bring back to a boil for 3 to 5 minutes. Reduce the heat to low, stirring in the cheese and sour cream until the cheese is fully melted. Stir in the parsley.
• Taste and adjust the seasoning. Serve with a little extra cheese, a sprinkle of bacon and a sprinkle of parsley.

Steps:

• Spray bottom of 2 1/2- to 3 1/2-quart slow cooker with cooking spray. Line side of slow cooker with foil; spray foil with cooking spray.
• In large microwavable bowl, place cauliflower and water. Cover tightly with microwavable plastic wrap. Microwave on High 4 minutes or until cauliflower is partially cooked; drain.
• Meanwhile, in 3-quart saucepan, mix soup, milk, salt and pepper. Cook over medium heat until smooth. Remove from heat; stir in cheese until melted. Add cauliflower; toss to coat. Pour into slow cooker.
• Cover; cook on Low heat setting 3 hours or until cauliflower is tender and sauce is thickened. Garnish with chives.

Steps:

• In large microwave-safe bowl, combine cauliflower and 1/2 cup of the water.
• Microwave on high for 8 minutes, stirring once.
• Remove from microwave.
• Do not drain.
• In separate large bowl, combine cream cheese, cheese spread, beef, potato flakes, and remaining water.
• Cook, uncovered, on medium until cheeses are melted and mixture is blended and smooth.
• Stir in the undrained cauliflower.
• Cook 2-3 minutes more.

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.

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.

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.