Recipe
Ingredients
- 2 heads cauliflower (cut into pieces)
- 1 medium onion (diced)
- 2 celery stalks (diced)
- 1 quart chicken stock
- ½ teaspoon cumin
- ½ teaspoon Worcestershire sauce
- 1 cup heavy cream
- 2 cups shredded mild Cheddar cheese
- kosher salt and black pepper to taste
Instructions
- Add cauliflower, onions, celery and chicken stock to the crock of a 5-6 quart slow cooker.
- Cook on low for 7 to 8 hours, or on high 3 to 4 hours
- When done cooking, use an immersion blender to puree the mixture in the pot; or add mixture to a blender or food processor and blend until smooth, then return to pot.
- Turn slow cooker to high add the cumin, Worcestershire sauce, heavy cream, and shredded cheese, stirring until mixture is hot and cheese is melted.
- Taste and season with salt and pepper as needed.