When you are mulling over all the masterful meals you can create in your slow cooker, cauliflower may not be high on the ingredient list. Cauliflower makes a suitable "fitting-in-some-vegetables" kind of side dish for several meals, it takes up some space in your salad bowl, and it's a crunchy addition to a raw vegetable plate, but it's probably not top-of-mind when crafting slow cooker menus. Fresh cauliflower has a texture that stands up well to the slow cooker, and it makes a valuable addition to more elaborate meals or all by itself.

Wash your head of cauliflower thoroughly under cool water, then pat it dry with a paper towel. Plug in the slow cooker and set it to high to preheat.

Hold the head of cauliflower securely with one hand on a cutting board and cut it in half with a sharp knife. Next, cut it into quarters directly through the core.

Locate the stem in the middle of each quarter, then cut it out with your knife and discard it. Separate all the florets with your hands or cut them into smaller bite-sized pieces, if desired.

Add the cauliflower florets to the slow cooker and cover with water, vegetable or chicken broth. Add seasonings like salt and pepper, garlic and spices and place the lid on the slow cooker. Let the cauliflower cook for approximately 4 hours, until tender, then remove it and serve.